Gently season the chicken with salt and pepper then place in a large oiled pot. Brown the chicken over medium heat. Once browned, cover the chicken with water and season with additional salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the pieces of chicken to a large plate and set aside the cooking liquid.
In the same large pot toss cinnamon, cloves, fennel and coriander until fragrant. Remove the stems and seeds from the dried chilies and add them to the pot and toast lightly over low heat.
To make the sauce, blend ingredients from the pot in a food processor for 3–4 minutes. Slowly, add 3 cups of the reserved chicken liquid and blend until smooth. Heat the remaining canola oil in the large pot over a medium-high heat. Add the chili sauce and 4 cups of the remaining chicken cooking liquid. Simmer until the sauce begins to thicken.
Add the bitter chocolate and simmer again, stirring until the chocolate melts and the sauce reduces. Continue cooking the sauce for approximately 20 minutes then add sugar and season with salt. Place the chicken pieces into the sauce and warm over a low heat. To serve, garnish with pumpkin seeds, corn tortilla and fresh cilantro leaves.
Goes perfectly with Guinness® Blonde