Mexican Chicken

Remove seeds from chile peppers. Toast chiles in a heavy pan over high heat for 1 minute, stirring frequently.

Place chiles in a bowl, cover with hot water and soak for 30 minutes.

Rinse tomatoes, cut out stem ends, cut in half and squeeze out the seeds.

Lay tomatoes, skin side up, on a baking sheet and roast under a preheated broiler until the skin is black and peels back from the tomatoes. Remove tomatoes from the oven and remove skin.

Using an immersion blender or food processor, purée tomatoes and set aside.

Peel the onions and garlic and coarsely chop. Remove chiles from the water. Combine chiles with onions, garlic, peanuts, almonds, cloves and cinnamon. Purée the mixture.

Heat 2 tablespoons oil in a pan over high heat. Add the onion mixture and cook, stirring constantly, for 2 minutes.

Add the tomato purée and cook for 2 minutes, stirring frequently.

Place mixture in a pot. Add broth and bring to a boil. Reduce heat to medium and cook for 20 minutes.

Roughly chop the chocolate and add to onion mixture. After 20 minutes of cooking, add the cocoa powder to the onion mixture, stir and cook for another 5 minutes. Season with salt and pepper.

Rinse chicken, pat dry and season with salt and pepper. Coat roasting pan with remaining oil. Place chicken in roasting pan.