Cut chicken into cubes, slice onion, garlic and peppers into thin slices.
Heat oil to smoking in a wok. Add chicken.
Fry until golden, and then remove from wok.
Add onion, garlic and chili pepper to same oil and fry until onion is translucent.
Add almonds, sesame seeds, pepper, cinnamon, ground cloves and cumin.
Cook for several minutes, then add tomatoes, raisins, ½ cup (100 ml) Vegeta Chicken Broth, peanut butter, chocolate, salt and pepper. Sauté about 5 minutes over medium heat.
Cool briefly, then blend into a paste using a blender.
Return mixture to wok, return chicken and remainder of broth and cook covered over low heat until chicken is soft and has absorbed the aromas and moisture from the sauce. If necessary, add more broth.
Serve with cooked rice and sprinkle with sesame seeds.
This spicy sauce is moderately thick and may need the addition of water during cooking.
For easier frying, fry chicken in more oil and then remove a part of the oil, leaving just 4 tablespoons to cook the remainder of the dish.