First, wash the chicken legs and dab them carefully. Heat water in the pot and use S! Season chicken soup . Cook the chicken legs in the chicken soup for about 20 minutes. Then remove the chicken legs and set the soup aside. Now it goes for the chicken legs in the frying pan to fry them here with a little butter. Then remove from the pan and wrap in aluminum foil.

Now it's time for the chilies.

Our tip: If you work with fresh chilies, be sure to use gloves! Cut the chilies into small pieces and remove the seeds according to the heat.

Then roast with butter in a pan and then immediately soak in water for 25-30 minutes. Then remove from the water and puree with a hand blender.

Meanwhile, you can cook the rice as a side dish.

Now the peeled tomatoes together with onions, S! Puree garlic granules and the chilies. Peanuts, almonds, S! Cloves, S! Finely crush black gold in the mortar and sauté lightly in another pan, together with cinnamon, anise seeds, sesame in oil and then puree with the raisins.

Mix all prepared ingredients and all already pureed ingredients together in a large saucepan. Add the chicken soup set aside at the beginning and the juice of a lime. Finally, finely chop the dark chocolate, add to the sauce and cook for 5-6 minutes.

Important: Stir regularly so that nothing can burn – until the sauce gets the desired, slightly thick consistency. As an alternative to chocolate, our S! Tonkakao spices excellent to taste. Here you get a slight marzipan note with it.

Unpack the chicken legs from the aluminum foil, put them in a large stew pot and spread the sauce over them. Now it goes for 30-40 minutes at 180 ° C in the oven. Stir every 10 minutes.

To serve, spread the meat with the rice on the plate and garnish with roasted sesame.