To prepare the dried chilies, pull off the stems and shake out the seeds. Heat 1 tablespoon of oil in a sauté pan, and toast the chilies until lightly browned. Tip: Do not overbrown them; if they get too dark they will become bitter. Transfer the toasted chilies to a bowl, and cover with hot water. Once the chilies are soft, remove them from the water.

While the chilies are soaking, sear the chicken. Heat a heavy, wide pot over medium-high heat and add the oil. Season the chicken with salt and pepper to taste, and sear, skin side down, until golden brown and crisp. Flip and repeat. Remove the chicken from the pan and set aside.

Reduce the heat to medium and add the bread cubes to the pan. Toss frequently until toasted. Remove from the pan and set aside.

Add the tomato, onion and garlic. Cook, stirring occasionally, until the vegetables are lightly caramelized, 5 to 6 minutes. Add the cayenne pepper, cinnamon, allspice and black pepper and cook for about 1 minute to toast the spices.

Add the chicken stock, almonds, raisins, sesame seeds, thyme, oregano, red wine vinegar, brown sugar, chocolate, salt, soaked chilies and toasted bread to the pot. Heat until the chocolate has melted.

Transfer the sauce ingredients to a blender and puree until smooth. Pour the sauce back into the pot. (You can also use an immersion blender directly in the pot.)

Return the chicken to the pot and simmer in the sauce for about 1 hour, or until the chicken is falling off the bone.

Season with salt and pepper to taste and serve with steamed rice.

Note:

To steam long-grain rice, place the rice and a pinch of salt in a saucepan. Pour in 1 1/2 times the amount of water to rice to the pot (e.g., 1 cup rice to 1 1/2 cups water), and bring to a boil. Reduce the heat to a simmer and cover. Cook, undisturbed, for 15 minutes. Remove from the heat and allow to steam an additional 5 minutes. Remove the lid, fluff with a fork and serve.