Serves: 6
Start to Finish: 40 minutes

2	tablespoon canola oil, separated
2	cloves garlic, minced
1½	pounds boneless skinless chicken thighs
1	teaspoon salt
2	teaspoons ground coriander
¼	teaspoon ground cinnamon
¼	teaspoon ground cayenne pepper
1¼	cups water
4	whole medium tomatoes, quartered (can substitute 14-ounce can whole peeled tomatoes)
½	teaspoon white vinegar
1	bay leaf
2	teaspoons cornstarch
1½	tablespoons chili powder
1/3	cup finely ground almonds
3	tablespoons unsweetened cocoa powder
3	tablespoon toasted sesame seeds

1.  Heat ½ tablespoon oil in large pot over medium-high heat.  Add garlic and cook for 30 seconds.  Add chicken and sauté until golden brown, about 7 minutes.  Add salt, coriander, cinnamon, cayenne and water. Bring to a boil.  Reduce heat to medium-low, cover and cook 10 minutes.  Transfer chicken to plate.  Set aside chicken and broth.
2.  Meanwhile, blend tomatoes, vinegar, bay leaf and cornstarch until smooth.
3.  Heat remaining oil in another large pot over medium-high heat.  Add chili powder any fry gently 1 minute.  Slowly add chicken broth to hot oil, stirring quickly.  Stir in almonds, cocoa powder and sesame seeds.  Add tomato mixture, and stir until smooth.
4.  Add chicken to sauce.  Bring to boil, reduce heat to low, cover and simmer 15 minutes.  Serve over steamed rice.

Per Serving:  260 cal., 15 g fat (2 g sat. fat), 80 mg chol., 529 mg sodium, 585 mg pot., 10 g carb., 1 g sugar, 3 g fiber, 23 g pro.