Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 10 minutes. Remove chicken and set aside. Add remaining 1 tablespoon oil to skillet, then add onion, green pepper and garlic and cook 3 to 5 minutes, stirring often. Remove from heat.
Place almonds, raisins and sesame seeds in a food processor or blender and process until a paste forms. Add mixture to vegetables in skillet along with 1/2 cup broth, tomato sauce, chocolate, TABASCO® Sauce, cinnamon and allspice. Cook and stir over medium heat just until chocolate melts, about 2 to 3 minutes.
Return chicken to skillet, coating pieces well with sauce. If sauce is too thick, add a little more broth. Reduce heat to low, cover, and simmer 30 to 40 minutes or until chicken is tender and no longer pink.
Makes 4 servings.
From THE TABASCO® COOKBOOK ©1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter Publishers.