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 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, and the garlic oil. Whizz to a paste, then tip into the dish.
Add the peanut butter, 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 cocoa 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. 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.
2 red chillies
2 tbsp sunflower oil
2 tsp ground cumin
1½ tsp cinnamon
1 tbsp garlic infused oil
1 tbsp maple syrup
1 tbsp smooth peanut butter*
400g can chopped tomatoes
1 tbsp good quality cocoa powder
juice 1 lime, plus wedges to serve (optional)
150ml pot lactose free cream
For the coriander rice
600g long grain rice
large bunch coriander, finely chopped
zest 2 limes and juice of 1
*Most nuts are listed as moderate fructans. We have reduced the quantity of peanut butter, however you could use a maximum of two if you felt necessary.