Name: CHICKEN WITH CHOCOLATE MOLE
Ingredients: 2-3 lbs chicken ((can be whole chicken or leg quarters, it's up to you)); 1 tsp sea salt; 1 onion (, peeled and quartered); 1 celery stalk (, roughly chopped); 3 fresh bay leaves; 1 cinnamon stick; 5 black peppercorns; 2 cloves garlic (, peeled); FOR THE CHOCOLATE MOLE:; 3 large dried red chiles; Olive oil; 1 onion (, peeled and roughly chopped); 1 clove garlic (, peeled and thinly sliced); 1/2 tsp ground cumin; 1/2 tsp ground cinnamon; 1 heaped tsp white sesame seeds; 7 oz diced tomatoes; 1 heaped tsp unsweetened cocoa powder; Sea salt and freshly ground black pepper; 2 oz bar good-quality bittersweet chocolate ((70% cocoa solids), broken into chunks); Red wine vinegar

Put your chicken into a large saucepan with all the other boil ingredients and cover with cold water to come an inch or so above it. Bring to a boil, then turn down to a low simmer, cover with a lid, and cook for 1 to 1 1/2 hours, or until the meat just pulls and shreds apart beautifully. Skim away any foam that rises to the top from time to time. Check after 30 minutes and top up with a little hot water if it looks as though it's cooked down a lot
While your chicken is cooking, get your mole sauce together. Put your dried chiles into a bowl and cover them with 1 1/4 cups of boiling water. Let them soak in this for about 10 to 15 minutes, so they soften and start to release their incredible flavors. Get a large saucepan on a medium heat and add a good lug of olive oil, onions, sliced garlic, soaked chiles (save the water please), cumin, and ground cinnamon. Slowly cook everything for 15 to 20 minutes, until the vegetables have softened and sweetened. Stir in the sesame seeds and tomatoes, then add in the water you use to soak the chiles. Bring to a boil, then turn down and simmer for another 5 minutes
Add the cocoa powder and a good pinch of salt and pepper, stir really well, and cook for another 5 minutes. At this point, add the chunks of chocolate and stir them in gently until melted, then pour the sauce into a food processor. Pop on the lid, cover with a dish towel, and process for a few minutes. Take the lid off and have a taste. This is where you get the seasoning exactly right, so add a slug of red wine vinegar for that hint of acidity and a pinch more salt and pepper if need be. You want the sauce to be fairly loose in consistency, so add another splash of water if it looks too thick. When it's lovely and smooth, pour it into a bowl, cover it with aluminum foil, and put it in a large saucepan with a couple of inches of simmering water to keep it warm until your chicken is ready
Using tongs, move the chicken from the pan to a large cutting board and get rid of the bones. Shred the meat into bits and pieces if you want. Alternatively, you can always leave them whole and eat them that way. Pour over some mole sauce. Serve them with rice, or some flatbreads, or even salad and have the rest of your fantastic chocolate mole sauce in a jug for extra drizzling

CHICKEN WITH CHOCOLATE MOLE

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