2 to 2-1/2 lbs. chicken, cut up
3 tablespoons vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1 to 2 tablespoons vegetable oil
1/4 teaspoon cloves
1/2 teaspoon cinnamon
3/4 teaspoon anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 tablespoon sugar
1 teaspoon salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 teaspoon fresh pepper
2 teaspoons hot crushed red peppers
1/8 teaspoon cayenne (or to taste)
Sesame seeds
Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally.
Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1-1/2 hours). Serve sprinkled with sesame seeds!