Chicken Mole Poblano

I know that this seems like a strange combination of ingredients....but, don't be scared!

3 tbs. olive oil

1 1/2 pounds chicken, cut into large chunks

1 onion, chopped

3 cloves garlic, chopped

1 hot dried red chili, such as chipotle, OR 2 milder dried chilies, such as ancho, reconstituted (soaked in hot water) and then finely chopped

1 tbsp sesame seeds, toasted

1 tbsp chopped almonds

1/4 tsp ground cinnamon

1/4 tsp ground cumin

1/4 tsp ground cloves

3 tomatoes, chopped (I've also used canned tomatoes before)

2 tbsp raisins

1 1/2 cups chicken stock or broth

1 tbsp. peanut butter

1 oz bittersweet chocolate with a high cocoa content
1/2 tsp chili powder

1/4-1/2 tsp cayenne pepper (You probably want to wait on this until you see how much heat the dried peppers give off.... you can add this near the end if it needs more heat).

1) Heat oil in a large skillet. Add chicken and cook until browned on all sides. Remove the chicken pieces and set aside.

2) Add the onion, garlic, and chilies and cook for 5 minutes, or until softened. Add the sesame seeds, almonds, and spices and cook, stirring, for 2 minutes. A

dd the tomatoes, raisins, stock, peanut butter, and chocolate and stir well. Season to taste with salt and pepper and let simmer for 5 minutes.

3)Transfer the mixture to a food processor or blender and process until smooth (you may need to do this in batches).

4)Return the mixture to the skillet, add the chicken, and bring to a boil. Reduce heat, cover, and let simmer for one hour, or until chicken is very tender, adding more liquid if necessary.

5) Garnish with sesame seeds and a little grated chocolate. Serve with Spicy Rice, beans and tortillas.