Chicken Mole with rum . This recipe doesn't require much prep time, but about 2 hours of cooking time, so start early. The resulting mole is full of bold flavors and just a bit of a bite. Luckily, a big Syrah is just the right partner to carry it off. Topping the dish with cheese and sour cream ads just that little bit of tannin protection if the tannin you choose is a little on the big side. Follow the recipe below and serve with some great flour tortillas or chips with mexican rice and beans (see the Ahi Fish Taco page) or just a green salad with lettuce, tomatoes, grated cheddar and black beans topped with salsa salad dressing.

2003 Jarvis Tomei Syrah – The 2003 vintage, was superb.  The nose was full of blackberries and black cherries, chocolate, black pepper spice and at scent of dry earth a hint of that meatiness On the palate the fruit was bright and clean in the attack followed by the chocolate and vanilla with a long finish that still had the fruit and oak spice, but all carried through with that lovely dry earthiness.  This is a fairly complex wine that evolved nicely on the palate, with soft rounded tannins and some excellent acid that is not often evident in a California Syrah.  See the write up on the wine and winery in our full article: Jarvis Tomei Syrah.

6 chicken breasts, chopped or whole
2 large cloves garlic, chopped
4 Tbsp olive oil/canola oil blend
1 medium red onion, chopped
1 medium red pepper, chopped
2 tomatoes, chopped
2 Tbsp chili powder
2 1/4 cups chicken broth
1/4 cup raisins

1/4 cup peanuts or sliced almonds
1 1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp salt
1 tsp sugar
1 orange, grated rind of
1 to 2 oz bitter sweet chocolate, chopped
1/4 cup rum