Prepare the mole sauce. While the sauce is simmering, prepare the poached chicken. Pour the stock into a large pot (large enough to hold the chicken pieces). Bring stock to boil over medium-high heat. Add Nick’s magic rub, the onion, celery, carrots, and

To prepare the Chicken Provolone Sauce:Pour the tomato sauce and the chicken stock into a blender and process until the mixture reaches a smooth consistency, about 1 minute.Sauté the garlic and the red pepper flakes in the olive oil over

To prepare the Almond Layer, preheat the oven 375 F. Toast the almonds on a baking sheet for 5-7 minutes, until golden brown. Cool the almonds and coarsley chop in a food processor or blender. Transfer to a medium bowl