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Lynn's Pasilla Sauce

2 tb Peanut oil
1 2-oz. package dried pasilla Chilies, stemmed, Torn into 1-inch pieces
1/2 c Whole blanched almonds, Chopped
4 Chicken breast halves
6 c Chicken stock or canned Low-salt broth
1/2 ts Cumin seeds
4 Plum tomatoes, cored, Quartered
1/2 Onion, quartered
4 Cloves garlic, peeled
2 tbs Firmly packed golden brown Sugar
1 ts Coarse salt

Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium.  Reserve stock in pot. Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, about 45 minutes. Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead.

The willingness to sacrifice is the prelude to freedom.

- Pesach Seder