• Roughly cut up the onions, add a bowl with little water (approx. 50-100 ml). Cover the bowl with a small plate or clingfilm and microwave on full power for 7 min.

 

• Brown the chicken thigh/leg/whatever pieces in a frying pan (you shouldn’t need to add oil if you use a non-stick pan).

 

• Remove chicken from the frying pan and add the chilli(s), onion (plus any water from the bowl) and garlic cloves and fry for 5 mins.

 

• Add cinnamon and ground cloves and fry for a further 3 mins

 

• Add the can of tomatoes to the frying pan and stir together for 2 mins.

 

• Put mixed fruit (or rasins) together with a bit of the frying pan contents into a blender and homegenise together with a bit of the hot water until you make a thick sauce. Empty into a cooking pot, and continue adding the frying pan sauce and water to the blender until all the sauce has been homogenised and added to the cooking pot (you might have to do the rasins a bit at a time depending on your blender).

 

• Put the browned chicken and the blended sauce into a large cooking pot.

 

• Add peanut butter, chocolate and the 3 crumbled chicken stock cubes.

 

• Simmer on low (heat with lid on the saucepan) for 3 – 6 hours, occasionally stirring to break up the chicken. (the chicken should gradually fall apart during the 3 – 6 hours).

 

• Can serve with rice. Also good with rustic bread.

 

(Sometimes I start the mole the day before eating, leave it cold overnight and then continue simmering the next day before eating).