4 tb Olive oil
1/4 c Raisins
2 Cloves garlic, minced
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Ground cloves
1 Onion, chopped
1/4 ts Cinnamon
1 Green pepper, chopped
1/2 ts Salt
3 Slices canned pimento, chopped
1/4 ts Pepper
1 ts Sugar
2 Large tomatoes, peeled, seeded and chopped
Grated rind of 1 orange
2 Squares bitter chocolate, chopped
2 tb Chili powder (or to taste)
2 1/2 c Chicken broth
1/4 c Light rum
1/4 c Slivered almonds

In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted.

Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.

6 servings