Guinea fowl mole

Put the chillies in a bowl and add enough boiling water to cover. Leave for 20 minutes.

Meanwhile put 2 tbsp oil in a large pan or casserole dish and brown the guinea fowl joints well all over. Put on a plate and add the onions to the pan to soften them. Stir in the spices for a minute.

Lift the chillies out of the water and remove and discard the seeds and stalk. Put in a blender or food processor with 5 tbsp of the soaking liquid along with the garlic and raisins. Whizz to a paste, then add the nuts and pulse again to finely chop. Scrape into the pan with the chipotle paste, chopped tomatoes and stock. Return the thighs and legs to the pan, cover and simmer for 40 minutes.

Give the mole a good stir and add the breasts. Cover and simmer for another 20 minutes.

Take the guinea fowl out and leave the lid off so the sauce simmers and thickens while you use 2 forks to shred all the meat from the bones. Return the meat to the pan with the chocolate and continue simmering gently for 15 minutes more.

While the sauce is simmering, get the accompaniments ready. Stir the zest of two limes into the rice with some seasoning. Mix the red onions with 2 tbsp lime juice from the zested limes and the sugar. Cut the remaining limes into wedges.

Taste the mole for seasoning and if the sauce has thickened too much, add a splash of water. Stir in the coriander and serve with the lime rice, red onion and lime wedges for squeezing over.