MEXICAN CHICKEN

2 tablespoons cooking oil
1 cup slivered almonds
1 cup chopped onion
1 medium clove garlic, minced
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 teaspoon pepper
1 ounce (1 square) unsweetened chocolate, coarsely chopped
2 cans (7 ounce each) green chili sauce
1 can (15 ounces) tomato sauce
2 cups bite-size pieces cooked chicken or turkey

In cooking pan of a chafing dish, heat the oil. saute almonds, onion, and garlic 10 minutes over medium heat, stirring often.

Stir in remaining ingredient except chicken. Heat, stirring, until chocolate melts. Puree mixture in a blender or force through a food mill.

Return mixture to cooking pan and stir in chicken. Simmer 5 minutes.

Serve over hot fluffy rice. Garnish with avocado or orange slices, dairy sour cream, or slivered almonds. 4 serving.

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