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1
Preheat oven to 350 degrees.
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2
Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
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3
Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
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4
Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
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5
Remove the chiles from the oven and allow to cool.
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6
When cool, break chiles lightly, and place in in a large glass bowl.
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7
Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
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8
Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
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9
Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
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10
Pour the chiles and stock into a blender and puree in batches until smooth.
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11
Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
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12
Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
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13
The sauce should be just thick enough to coat the back of a spoon.
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14
Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
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15
Arrange the chicken pieces in the crock pot and pour sauce over.
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16
Cook on low for 3 to 4 hours or 6 to 8 hours.
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17
At 3 to 4 hours the chicken will be firm and retain its shape.
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18
At 6 to 8 hours, the meat will be falling off the bone.
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19
Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
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20
Please Note: The back, neck and chicken wings can be used to make chicken stock.
