Chicken mole is the classic of all Mexican chicken recipes. I always thought it would be quite difficult, but this recipe shows that you can make mole sauce quite easily.
Put the chicken pieces and onion in a pan. Season and add water to cover. Simmer, covered, for 20 minutes. Remove the chicken and drain on a paper towel. Reserve the stock.
To make the sauce, blend together the cooked onion, tomatoes, chili peppers and garlic. Grind the seeds nuts and cinnamon.
Heat the olive oil in a large heavy-based saucepan and brown the chicken. Add the tomato mixture and the ground nut mixture. Cook for 5 minutes.
Add half the chicken stock and the chocolate, broken into pieces. Stir over a low heat until the chocolate is dissolved. Bring to a boil and simmer until the chicken is cooked, adding more stock if necessary.