Roast 2 tomatoes in the oven at 400F

Add a dollop of oil to a skillet and lightly cook the roughly chopped onion and peeled garlic cloves

Add 3/4 cups of peanuts to a dry skillet and roast until warm and fragrant

Prepare the chipotles by cutting off the stem and scraping out the seeds (leaving some seeds if you want more heat)

Add the tomatoes, onion, garlic and chipotles to a blender and pulse blend.

Add the peanuts in batches to the blender and blend until smooth. Add a few tablespoons of stock if the sauce gets too thick to blend.

Add a dollop of oil (or lard) to a saucepan.

Add the sauce and let reduce for a few minutes.

Add the 2 cups of stock to the sauce, along with 1 teaspoon cinnamon, 1/8 teaspoon of clove, and a pinch of salt.

Mix well and let simmer for 20-30 minutes, stirring regularly.

Add chicken and potatoes to oven for roasting. Or simmer chicken pieces directly in the sauce if you want to.

Re-season the sauce before serving by adding another pinch of cinnamon, clove, and salt.

Coat the chicken pieces with plenty of sauce and serve on a bed of potatoes or your choice of sides.