Preheat oven to 350 degrees F. In large Dutch oven over medium-high heat, warm oil. Place chicken in Dutch oven and cook, turning, until brown on all sides, about 8 - 10 minutes. Remove chicken from pan and set aside. Add onion to the hot pan and stir to brown slightly, about 5 minutes. Add bell pepper, jalapeno pepper, almonds and garlic; saut until aromatic, about 3 minutes. Add chili powder, ginger, thyme, anise seed and cinnamon. Saut until aromatic, about 30 seconds. Add tomatoes.

Pour in 1 cup chicken broth and stir to deglaze pan, scraping up any browned bits from the bottom of pan. Whisk in almond or peanut butter, return chicken and any juices to pan. Bring to a boil. Cover pan and transfer to hot oven. Braise chicken until tender, about 1 hour. Add a little chicken broth as needed throughout cooking time to keep level constant.

Remove pot from oven. Remove chicken from pot; cover to keep warm. Add chocolate to sauce, stirring to melt. Add salt and pepper. Return chicken to sauce in pot and turn to coat evenly. Bring mixture to simmer over medium heat to warm chicken throughout. Remove chicken to serving platter; sprinkle with sesame seeds.

Republished with permission from National Chicken Council