Lightly flour the meat, then sauté for about 10 minutes in olive oil.
Put to one side. Make stock in a saucepan, remove from heat once boiled, and then add tomato paste.
Peel and finely chop onion, then brown in same pan as chicken.
Sprinkle with cocoa powder, sugar, paprika and cinnamon.
Add chicken stock and chicken pieces, leave to cook over a low heat for about 20 minutes.
Add cream and leave sauce to thicken for a couple of minutes over a low heat.
Serve immediately, plain boiled with rice.
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