- 3 dried ancho chiles
- 1/2 cup raisins
- 1/4 cup sesame seeds
- 1/4 cup sliced almonds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon coriander seeds
- 1/2-inch piece cinnamon stick
- 2 tablespoons high-heat oil
- 1 (4 1/2- to 5-pound) chicken, cut into 8 pieces
- Salt and pepper, to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 2 cups chicken broth, or as needed
- 1 1/2 ounces bittersweet chocolate, chopped
Soak chiles and raisins in hot water for 30 minutes; drain.
In a dry pan, sauté sesame seeds, almonds, cumin, coriander and cinnamon over medium heat until toasted and fragrant, about 3 minutes. Cool and grind to a fine powder.
Heat oil in a Dutch oven or heavy pot over medium-high heat. Brown chicken pieces, in batches, until golden, about 5 minutes. Transfer to a plate.
Add onions to the pan and cook until soft, about 10 minutes. Stir in garlic and spice mixture and cook for 3 minutes. Add chiles, raisins, tomatoes and chicken broth. Simmer for 30 minutes, remove from the heat and carefully puree. Return to the heat and stir in chocolate to melt. Season to taste with salt and pepper.
Return chicken to the pot and bring to a boil. Cover and reduce to a simmer. Cook on the stovetop or in a 350° F oven until cooked through and tender, about 45 minutes.
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