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For mole, in a blender or food processor, combine tomatoes, onion, 1/4 cup almonds, raisins, cocoa powder, jalapeños, sesame seeds, garlic, salt, cinnamon, nutmeg and coriander. Cover and blend or process until nearly smooth.
Remove skin from chicken. Line a 3-1/2- or 4-quart slow cooker with a disposable slow cooker liner (or coat cooker with cooking spray). Sprinkle tapioca in the bottom of the prepared cooker. Add chicken. Pour mole over chicken.
Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours.
Transfer chicken to a serving platter. Stir mole; pour over chicken. Sprinkle with 2 tablespoons almonds. Serve with hot cooked rice.