Chicken mole a la Tzipporah

Tzipporah ( Midianite Manna )has a post about chicken with chocolate. It's like a kind of mole, which is chicken with chocolate, almonds, pumpkin seeds, raisins. And various dried chiles. Very complicated.
So it's sort of like spicy peanut butter chicken made with chocolate.

This is her post:
http://midianitemanna.blogspot.com/2009/01/chocolate-chicken.html

Mole poblano would use many chiles I am not familiar with - ancho, mulatto, chipotli, and others. The difference between them seems one of heat level and sweet meatiness.
The chicken (or scragg turkey!), is first clean boiled, then fried in animal fat. The chiles, seeds and nuts, and spices are roasted and or fried, then ground up and added to a cooking mulch of onian, tomatilloes, tomatoes, and garlic, with stock. It is cooked thick, the taste is sweet, tangy, spicy, and a little bitter. I guess the cocolate adds more color than real taste with all those other ingredients. The sauce is then poured over the meat and served with rice and toasted sesame seeds sprinkled on top. I have never had it, but it sounds good.

Tzipporah's version added raisins for more sweetness(I think?) and deglazed with white wine, but is simpler and easier and looks very tasty.

Mole is sauce.

Wikipedia:
"In Mexico, the term is used for a number of sauces, some quite dissimilar to each other and include black, red, yellow, colorado, green, almendrado, pipián.
Mole poblano, whose name comes from the Mexican state of Puebla, is a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chili peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds (almonds, indigenous peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves, onions, and garlic. Dried seasonings such as ground oregano are also used. In order to provide a rich thickness to the sauce, bread crumbs or crackers are added to the mix."

There are recipes for chocolate moles on the internet, but many are very complicated, ask for breadcrumbs (panko?) to add thickness, and most of them look like an awful lot of work. So probably not good for family, especially if your family expects two stirfries, a soup, a mixed meat and vegetable dish, and chicken or fish steamed, at least. Plus white rice. I don't think my mom would anyhow know what to do with a dark chocolate mole - 'do I eat it? Do I polish my shoes with it?' Food for her needs to glisten and steam - cooking juices made silky with cornstarch and a little added chicken fat or sesame oil for gloss and smell.
And Granny won't touch anything that she can't pronounce, anyway.

Besides, without nuns to grind everything, a complicated mole is moot.

I'll cook Tzipporah's version for myself sometime. I like Mexican food. I don't have any cumin or oregano though, I guess I'll have to buy some.
For the cloves, cinnamon, and coriander, I can probably use five spice.
It probably works just as well with duck.