Put the chillies in a bowl and add enough
boiling water to just cover. Leave to
soften for 20 mins. Meanwhile, heat the
oil in a flameproof casserole dish, season
the chicken, then brown on all sides. You
may have to do this in batches so you
don’t overcrowd the dish. Remove to a
plate. Add the onions to the dish and
cook for 5 mins until softened. Add the
spices and cook for 1 min until aromatic.
Remove the chillies from their soaking
liquid, reserving the liquid, and discard
the stalks and seeds. Put in a food
processor with 4 tbsp of the soaking
liquid, the garlic and raisins. Whizz to
a paste, then tip into the dish. Add the
peanut butter, chipotle paste, tomatoes
and 400ml water (fill up the tomato
can and swirl to get all the tomato bits
out). Return the chicken to the dish and
season. Cover with a lid and simmer,
stirring occasionally, for 1 hr.
Remove the chicken pieces to a plate.
Using 2 forks, shred the meat and discard
the bones. Return the chicken to the
sauce, add the chocolate and continue
cooking, uncovered, for 30 mins more.
If the sauce looks like it’s getting a little
too thick, add some of the chilli soaking
liquid or some water.
Cook the rice following pack instructions.
Meanwhile, put the red onion in a small
bowl. Add the lime juice and a pinch
of salt. Leave to pickle until ready to
serve. When the rice is cooked, add the
coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the
heat, scatter with the pickled red onion
and serve alongside the rice, with soured
cream and lime wedges, if you like.