1 (2 1/2 to 3 pound) chicken, cut into serving pieces with 3/4 of skin removed
1/2 (7 ounce) can pickled serrano chiles (or substitute slightly more canned jalapenos)
1/4 cup parsley, minced
Heat half the fat in large pot over medium heat. Add onions and garlic;
cook until just soft but not browned. Add tomatoes.
Chop half the olives and raisins (reserving remaining portions), add them
to pot and continue to cook for 2 minutes. Add sugar, thyme, cinnamon sticks
and salt, and cook 5 minutes; allow to cool.
Meanwhile, boil almonds for 5 to 10 minutes, allow them to cool; remove
Place cooled sauce mixture and half the almonds in a blender and blend for
1 minute. You may have to do this in 2 batches.
Sprinkle chicken pieces with garlic salt and fry in remaining lard or oil
over medium to medium-high heat in a large pot or Dutch oven until well browned.
Strain blended sauce into pot with chicken. Add to pot the reserved whole
olives, raisins and almonds, half-can of chiles with juice, and parsley; simmer,
covered for 20 minutes, or until chicken is tender and sauce has thickened.