1 Lime (This is a substitute for tomatillas which I couldn't find.)
2 teaspoons Cocoa powder (unsweetened)
4-6 Chicken thighs with skin on (Or if you prefer, you can joint your own chicken!)
2 tablespoons Olive Oil
2 Medium Onions
1 tablespoon Unsweetened Peanut Butter
50g Dark Chocolate (At least 70%)
1 can Chopped Tomatoes
2 teaspoons Luchito chilli paste (Or chilli powder - start with 1 teaspoon and adjust to taste)
1 teaspoon Cinnamon
1 teaspoon Cumin
1 teaspoon Dried Oregano
1 teaspoon Garlic Granules (Or 2 cloves of garlic)
2 Small Smoked Chipotle Chillis (If you are using chilli powder try to get hold of these to add a smokey richness.)
1 tablespoon Sesame Seeds
If you are using them,soak the chipotle chillis in warm water for 10 minutes then remove stalks and chop finely. While the chillis are soaking, chop the onion and soften over a low heat in a heavy based saucepan for 5 minutes in half the olive oil.
Add the garlic and spices and continue to cook for 2-3 minutes to release the flavours of the spices and soften the garlic
Stir through the tomatoes, lime juice, peanut butter, chipotle chillis, oragano, and add about 300ml of water or stock
Cook for 10 - 20 minutes to reduce down, then stir through chocolate, and cocoa powder. Blitz with a stick blender or in your food processor till you have a rich sauce.
Taste and adjust seasoning, adding additional chilli powder if you want a hotter mole. The sauce can be kept in the fridge for a few days or frozen
Brown the chicken thighs quickly in an ovenproof casserole, then cover with the mole and put in the oven at 160c
Cook for at least 40 minutes, till the chicken is tender
Serve sprinkled with sesame seeds, with steamed rice with a little fresh coriander.