1. Heat fat in a large, covered casserole over moderate heat. Brown chicken pieces a few at a time. Pour out fat, add garlic and onion, return chicken pieces to the pot, and add 1/2 cup of the stock. Cover and braise until chicken is tender, about 45 minutes.

2. Meanwhile, assemble the other ingredients. Combine raisins and almonds in one dish. Combine chile powder, cinnamon, allspice, anise, and masa harina in another. If you have a spice grinder, grind them all together with the masa.

3. When chicken is done, transfer to a plate and keep warm. Pour braising stock into a bowl and let the fat rise to the surface. (Can be prepared to this point several hours ahead.)

4. Skim 2 tablespoons fat from the braising stock and return to pan. (Any remaining fat can be discarded.) Heat fat over medium-high heat. Saute raisins and almonds until almonds just begin to color, but do not let them burn. Stir in spice mixture and cook a few minutes until fragrant. Add peanut butter, the reserved braising stock, and the remaining 1 cup stock. Add salt and bring sauce to a simmer.

5. The sauce can be served as is, but for a smoother sauce, transfer the sauce to a blender or food processor and puree to a smooth consistency. This may have to be done in batches; if you overfill the jar, the sauce could overflow and scald you.

6. Crumble chocolate and stir it into sauce. Taste sauce and correct the seasoning. Return chicken to sauce to reheat. Serve with rice.

as chili powder. California chile is milder, New Mexico a little hotter.