Start by heating a tablespoon of vegetable oil in a Dutch oven or a large pot over medium-high heat. Place the chicken pieces in the pot and cook until they are golden brown on all sides. This should take about 10 minutes. Browning the chicken first adds deep flavor to the dish. Remove the chicken from the pot and set it aside.

Lower the heat to medium and add the paprika, ground cloves, cinnamon, black pepper, cayenne pepper, and bay leaf to the pot. Stir the spices for about 30 seconds, letting them release their fragrance. Add the chopped onion and minced garlic, and cook until the onion is soft and translucent, about 5 minutes. This step creates the aromatic foundation of the sauce.

Now, stir in the diced tomatoes, chicken broth, and brown sugar. Bring the mixture to a gentle simmer over medium-high heat. Once simmering, add the chocolate chips, stirring until they melt completely. If you’re tempted to taste-test at this point, go ahead—but careful, it’s hot! The sauce should already start to look silky and rich.

Return the browned chicken pieces to the pot, making sure they’re submerged in the sauce. Turn the heat to medium-low, cover, and simmer for 15 to 20 minutes. The chicken will become tender and soak up all those incredible flavors.

Add the raisins to the pot and stir them in. Cook for about 3 minutes longer, allowing the raisins to plump up in the sauce. To finish, sprinkle sesame seeds on top before serving.