Preheat oven to 350 degrees.
Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
Remove the chiles from the oven and allow to cool.
When cool, break chiles lightly, and place in in a large glass bowl.
Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
Pour the chiles and stock into a blender and puree in batches until smooth.
Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
The sauce should be just thick enough to coat the back of a spoon.
Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
Arrange the chicken pieces in the crock pot and pour sauce over.
Cook on low for 3 to 4 hours or 6 to 8 hours.
At 3 to 4 hours the chicken will be firm and retain its shape.
At 6 to 8 hours, the meat will be falling off the bone.
Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
Please Note: The back, neck and chicken wings can be used to make chicken stock.