Instructions: Heat 1 tablespoon oil in large skillet, and brown chicken pieces over medium-high heat. Remove and set aside. Add remaining tablespoon of oil to skillet, and saute onion, pepper and garlic 3 to 5 minutes.

In food processor or blender, finely grind almonds, raisins and sesame seeds to paste. Add mixture to vegetables, along with 1/2 cup of broth, tomato sauce, chocolate, Tabasco sauce, cinnamon and allspice. Cook, stirring, until chocolate melts.

Return chicken to skillet, coating pieces well with sauce. If sauce is too thick, add a little more broth, about 1/2 cup. Cover and simmer over low heat 30 to 40 minutes or until chicken is cooked through.

This recipe yields 4 servings.

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