- 1
Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 10-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes.
Timer: 3m - 2
Reduce heat to medium-low stir in chocolate, chili powder, chipotle, cinnamon, and cloves; cook, stirring frequently, until spices are fragrant and chocolate is melted and bubbly, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Timer: 7m - 3
Stir in broth, tomato, raisins, peanut butter, and sesame seeds. Bring to simmer and cook, stirring occasionally, until sauce is slightly thickened and reduced to about 1 3/4 cups, 10 to 15 minutes. Transfer sauce to blender and process until smooth, about 30 seconds. Season with salt, pepper, and sugar to taste.
Timer: 15m - 4
Pat chicken dry with paper towels and season with salt and pepper. Place chicken, skinned side down, in 8-inch square baking dish and pour pureed sauce over top. To coat evenly, bake chicken for 20 minutes.
Timer: 20m - 5
Flip chicken skinned side up and continue to bake until chicken registers 160 degrees, 15 to 25 minutes. Let chicken rest in sauce for 5 minutes. Sprinkle with extra sesame seeds and serve.
Timer: 25m