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1
Preheat the oven to 375 degrees F.
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2
Rinse the chicken and pat dry.
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3
In a medium bowl, mix the chili powder, garlic powder, onion powder, oregano, cinnamon, salt and pepper.
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4
Stir to combine.
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5
Set a cooling or baking rack into a baking sheet.
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6
Place the chicken pieces on the rack and drizzle with 2 tablespoons olive oil.
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7
Rub the spice mixture all over.
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8
Rub some of the mixture in between the skin and the breast meat.
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9
Transfer to the oven and roast until a thermometer inserted into the thickest part of the breast registers 160 degrees F and the juices run clear when pierced with a fork, 50 minutes to 1 hour.
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10
Remove the chicken from the oven and cover with some aluminum foil.
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11
Let rest for 15 minutes.
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12
Meanwhile, preheat the remaining 2 tablespoons olive oil in a heavy medium saucepan over medium-high heat.
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13
Add the onions and saute until translucent, about 5 minutes.
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14
Add the garlic and cook until fragrant, about 2 minutes.
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15
Add the tomato sauce and chicken broth and cook over medium-high heat until the flavors incorporate, about 8 minutes.
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16
Season with salt and pepper.
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17
Cool slightly.
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18
Transfer the mixture to a blender with the soaked pasilla chiles and puree until smooth.
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19
Return to the same saucepan and add the chopped chocolate, stirring over medium heat until fully melted, about 3 minutes.
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20
Season with salt and black pepper.
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21
Transfer the chicken to a serving platter.
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22
Top with the chocolate pasilla sauce.
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23
Sprinkle with toasted sesame seeds and serve.
