Preheat oven to 350°F.
Rinse chicken pieces and place on a rack in a shallow baking pan. Spray with nonstick coating spray or brush with oil. Season with salt and pepper.
Bake uncovered at 350°F for 1 hour or until internal juices are no longer pink.
Meanwhile, heat oil in 2-quart saucepan. Stir in mole and heat for 1 to 2 minutes; stir constantly. Gradually add chicken broth; stir to dissolve mole. Bring to boiling, reduce heat and simmer, covered with lid slightly askew, for 1 hour. Stir frequently.
Spread almonds on a cookie sheet. Bake at 350°F until lightly toasted (about 2 to 3 minutes); stir frequently and watch carefully so they will not burn.
Remove chicken from oven and transfer to serving plate. Top with almonds, some of the mole mixture and sesame seed. Serve with remaining mole mixture.