|Roasting chickens||7 Pound|
|Ground pepper||1⁄2 Teaspoon|
|Chicken broth||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Chili powder||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Whole tomatoes||16 Ounce|
|Unsweetened chocolate||1 Ounce|
1. Season chicken with salt and pepper. Place chicken, celery, and half of onions in a large Dutch oven. Add broth, cover, and cook over medium-low heat 1 hour. Remove chicken to a roasting pan. Boil broth until reduced to about 1 cup. Strain and reserve broth.
2. Preheat oven to 350Â°F. In a large frying pan, cook remaining onions and garlic in oil over medium heat until onion is softened, 3 to 5 minutes. Stir in chili powder, cinnamon, and coriander. Cook, stirring, 1 minute. Stir in reserved broth, tomatoes with their juices, and chocolate. Simmer, breaking up tomatoes with back of a spoon, until sauce is lightly thickened, about 10 minutes.
3. Pour sauce over chicken in roasting pan. Bake, uncovered, basting chicken several times with sauce, 1 hour, or until an instant-reading thermometer inserted into fleshy part of chicken (not near bone) registers 180Â°. Serve sprinkled with sesame seeds.