Chicken Mole

Cut the chili peppers into rings and remove the seeds. Roughly chop the tomatoes; removing the seeds. Set aside.

In a dry pan, toast almonds until golden brown. Remove from pan and set aside.

Place half of the red chili pepper rings, tomatoes, 1/4 cup toasted almonds, cinnamon, cloves, coriander, and anise in a blender and blend to a fine puree.

Heat the oil in a skillet over medium heat. Add the garlic and chicken breasts; saute for about 2 minutes on each side lightly brown. Remove chicken and set aside.

Place the tomato mixture in the empty skillet and cook, stirring frequently for about 3 to 5 minutes. Carefully pour in the chicken broth, and bring to a boil. Add the chopped chocolate, stirring until the chocolate has melted. Add more broth as necessary, the sauce should have a consistency similar to heavy cream. Season to taste with salt and pepper. Add the chicken breasts, cover and simmer for about 20 minutes.