Prepare a smooth sauce in the food processor with all sauce ingredients except the chicken.
Cook the sauce and the chicken together in a covered pan over moderate to low heat for 20 minutes.
Remove the chicken and cut it into 2 inch cubes.
Set aside the chicken and the sauce.
Mix the dough ingredients together and simmer in a pan over low heat for 30 minutes, stirring frequently, until the mash is thick and smooth.
Set aside.

Assembling the Tamale:
Aluminum foil cut into 12 inch squares
1 sm diced Pitted Prune for each tamale
2 Raisins for each tamale
2 pitted Green Olives for each tamale

Put 1/2 cup of the dough in the center of the foil sheet.
Smooth it out to a rectangle 4 x 5 inches and 1 inch thick.
Top this with 2 T of sauce and 1 cube of chicken.
Around the side gently press in the prune, raisins and olives.
Fold the foil toward the center, seal it, then give the ends a twist around to seal the ends.
Cook in a steamer over moderate heat for 1 1/2 hours.
To serve, unfold the foil and cut around the edges with scissors, leaving the center part of the foil intact.
Serve hot.