Ingredients

• 6 tablespoons new mexico chile powder (or your choice)
• 3 tablespoons sesame seeds
• 3/4 cup almonds, slivered and blanched
• 1 dry corn tortilla, crushed
• 1/2 cup seedless raisin
• 2 garlic cloves
• 1/2 teaspoon anise seed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground coriander
• 3 medium ripe tomatoes, peeled and quartered
• 2 teaspoons salt
• 1/2 teaspoon whole black peppercorn
• 5 cups chicken stock
• 1 1/2 ounces unsweetened chocolate, grated
• 2 broiler chickens, halved

Instructions

1. In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste.

2. Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed.

3. In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.