Because the weather has been so gorgeous in Oregon, we decided to host a fiesta party outside. You probably read about the details, here, or here, but I wanted to share with you one of the delicious recipes I served for the main course meal. Martha Stewart’s Chicken Mole (MOH-lay): Dark chocolate and spices with Mexican chile sauce, very rich in flavor, simmered in a slow cooker along with chicken thighs, and served over quinoa and rice.

What I love about friends coming together in our home–especially friends we’ve known for many years–is that we’re all comfortable. We’re comfortable with who we are, who our kids are, everyone is honest with problems and struggles, and I’ll admit that the night always comes down to love and grace. It’s just what happens, every time.

Here are a few tips for this recipe with the yummy ingredients!

It came from Martha Stewart, so I knew it would be tried and true – and very good.

I made the sauce up 2 days in advance and stored in my fridge, so the flavors could steep.

The day of, I thew the chicken into the slow cooker and the sauce on top – and cooked for 4 hours.

It was perfectly done just in time for dining the night of our party.

I served it with a rice and quinoa mix, adding salsa for extra flavor. (Recipe to come.)

How easy is that?

The crowd oohed and aahed over the rich, dark chocolate and cinnamon flavors. AND–to some this is important–it had just the right amount of spice. I heard guests commenting they really liked it because it wasn’t too hot.

Some make Chicken Mole with peanut butter, but I prefer these flavorings.

The ambience of a party is important, but the food really draws us in to what’s really important. The conversation.

I really feel more peaceful as a hostess when I know that my recipe is going to turn out, it’s going to be good, and I don’t have to worry.

I hate worrying. It really just steals our joy as hosts and sucks the fun out of entertaining.

So serving a trustworthy main course is good.

Very good.

Chocolatey good.

And extra chocolatey good when mixed with love and grace.

If you’ve made Chicken Mole, what are your secret ingredients?