On a gentle heat, warm the olive oil and fry the onion until soft. Then add the cinnamon, chipotle, cumin, thyme and cloves. Cook it for around 5 minutes on the same low heat. Turn the temperature up and add the tomatoes and chicken stock. Bring it to a simmer, then cover.
After 30 minutes, add in the juice of half a lime, the muscovado sugar and the chicken, and cover it again. After another 30 minutes, stir in the chocolate and sugar. If it has reduced down too much, add another ladle of stock or water and cover.
After another 30 minutes, your incredible Mole Poblano is almost ready. The final step is to remove the cinnamon stick, thyme sprigs and the chillies. As lovely and smoky as chipotle chillies are, you probably don’t want to bite into one!
Serve with corn tortillas, guacamole, coriander, sour cream and very hot sauce.