2 1/2 - 3 lb. broiler fryer, cut up
1 c. water
1 clove garlic, finely chopped
1 tsp. salt
1/2 c. sesame seed
1 (8 oz.) can tomato sauce
1 sm. onion, chopped
2 tsp. chili powder
2 tsp. paprika
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
Snipped parsley

Heat chicken, water, garlic and salt to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 45 minutes. Remove chicken from broth; keep warm. Reserve 1/2 cup broth.

Heat sesame seed in ungreased skillet over medium heat until golden brown, 2 to 3 minutes. Place in blender container. Cover and blend on medium speed until finely chopped, about 5 seconds. Mix sesame seed, tomato sauce, onion, chili powder, paprika, cinnamon and cloves in 2 quart saucepan. Cook and stir 5 minutes. Stir in reserved broth; pour over chicken. Sprinkle with parsley. 6 to 8 servings.