Ingredients
1/2 cup olive oil
1 medium white onion, diced (1 cup)
2 tablespoons minced garlic
2 pounds (4 cups) plum tomatoes, seeded and finely chopped
2 small bay leaves, preferably Mexican
1/2 teaspoon fresh thyme
1/2 cup green olives, chopped
1/2 cup raisins
1/4 cup capers, drained and rinsed
2 pounds finely chopped chicken breast, or ground chicken breast
Coarse salt
1/4 cup slivered almonds
1/4 cup cilantro leaves
1/4 cup finely chopped parsley
2 tablespoons chopped fresh mint
Preparation
In a medium saucepan, heat 1/4 cup olive oil over medium-high heat. Add onion, and saute until translucent, about 2 minutes. Add garlic, and cook for 1 minute. Add tomatoes, bay leaves, and thyme. Bring to a boil, reduce heat to medium, and cook for 15 minutes. Add olives, raisins, and capers; cook 10 minutes. Set aside.
In a large saute pan, heat remaining 1/4 cup oil until just beginning to smoke over high heat. Add chicken, and cook until dry, stirring constantly. Season with salt. Add reserved tomato mixture, bring to a boil, and cook for 5 minutes. Add almonds, cilantro, parsley, and mint. Remove from heat, and let cool. This may be made a day ahead and kept in the refrigerator. Bring to room temperature, and remove bay leaf before stuffing chiles.
