Prep the Chilies:

Bring 2-2 cups of water to a boil in a small pot, then remove from heat.

In a large heavy-bottomed skillet or Dutch oven, toast the dried chilies over medium heat until aromatic.

Transfer the toasted chilies into the hot water and let them soak for 4-5 minutes to rehydrate.

Make the Sauce Base:

In a blender, combine the rehydrated chilies, sesame seeds, almonds, ground cloves, cinnamon, coriander, black pepper, garlic, and canned tomatoes.

Blend until smooth. If the mixture is too thick, add a splash of stock to help it blend.

Prepare the Poultry:

Season your poultry generously with salt and pepper.

Reheat your skillet or Dutch oven over medium heat.

Brown the poultry on all sides until golden. Remove and set aside.

Cook the Sauce:

Pour the blended chili mixture into the same pan.

Stir constantly for about 5 minutes, allowing the sauce to thicken slightly.

Add the chocolate and stir until fully melted and incorporated.

Simmer to Perfection:

Pour in the stock and mix well to create a rich, velvety sauce.

Return the browned poultry to the pot and bring everything to a gentle simmer.

Cover and cook over low heat until the poultry is tender.

Finish the Dish:

Remove the poultry and set aside.

Increase the heat and reduce the sauce until it reaches your desired consistency.

Plate the poultry and generously spoon the thickened sauce over the top. Serve with warm tortillas, rice, or roasted vegetables for a complete meal.