Preheat the oven to 180'C.
Remove the pointy end of the onion, cut in half, and peel. Dice coarsely.
Peel the garlic and chop.
Heat a frying pan to medium-high. generously coat the chicken breasts with olive oil, salt and pepper.
Sear the chicken skin side first, then on the flesh side. When evenly browned, place the chicken in a roasting tray.
Fry the onions in the same pan as the chicken,until cooked through and soft.
Add the garlic and cumin seeds, stir for a further 2 minutes.
Stir in the dried oregano, ground cinnamon and smoked paprika. When thoroughly combined, add the tinned tomatoes and chocolate.
Bring to a gentle simmer. Then use and immersion blender to puree the sauce until smooth.
Pour the sauce over the chicken, and place in the oven. bake for 15 minutes, or until the chicken is cooked through.
Peel and dice the onion.
Dice the red pepper.Peel and finely chop the garlic cloves.
remove the tail from the chilli and cut in half, scrape out the seeds and rib if necessary. Slice into slivers.
Cut the lime into 6 wedges, and save for later.
Chop the coriander, stalks and all, and save for the garnish.
Place the olive oil in a large pan, and heat gently.
Fry the onion unitl soft, then add the garlic, chopped chilli and the rice. Toast the rice until it begins to turn translucent, then add the red pepper, ground cumin, and paprika. Stir for a further 2 minutes before adding the water.
Bring to a boil, then cover tightly with a lid, and lower the heat so that the water is simmering gently. Leave to cook, covered for 15 minutes.
Remove from the heat, and leave to rest for another 10 minutes before serving.
Serve a generous helping of rice with the chicken, and drizzle with the sauce.
«Any left-over chickena and mole sauce can be used as a filling for enchiladas or even quesadillas. for a more authentic flavour, try to source guajillo chiles, for a rich, smoky flavour and chocolate notes.»