Directions

• Add 1/4 cup of oil to a large skillet and heat to medium. Add the chile ancho, chile chipotle, garlic, onion and tomatoes. If using cinnamon stick instead of ground, add it to this mix while they cook. Cook for 10 minutes, turning heat down slightly after 5 minutes. You want all of the ingredients to soften and also infuse the oil with flavor.
• When chiles have softened and vegetables are ready, add the almonds and cook for 2 more minutes. Add 1 1/2 cups of chicken broth to the skillet. Cook at a steady simmer for 8 minutes. Transfer all of these ingredients to the blender and let cool for a few minutes.
• To the blender, also add 2 tablespoons of toasted sesame seeds, thyme, marjoram, cinnamon,  salt and pepper(to taste). Blend on high until smooth. Strain the sauce using a wire mesh strainer. Set aside.
• Add 2 tablespoon of oil to the large skillet and heat to medium heat. After 3 minutes, add the sauce to the skillet, along with 4 more cups of chicken broth. Bring to a boil and taste for salt. Add the chicken into the sauce, making sure it is fully immersed. Reduce to a simmer. Cover and continue cooking for 35 minutes without stirring or until sauce reduces and thickens.
• * Serve with warm tortillas, a fresh salad  and your favorite rice.