Mix the spices and rub the chicken legs on all sides with the mixture. Cut through the chicken legs at the joint and divide into two halves. Heat the oil in a pan and brown the chicken pieces on all sides. Season lightly with salt.
Peel the onions, cut into wedges and add to the pan. Fry briefly, then add the stock.
Press the garlic into the pan. Add just enough water to cover the chicken pieces. Wash and trim the leeks and cut into 4-5 cm lengths. Add to the pan.
Mix the mole paste (it's a ready-made paste of spices and cocoa, alternatively use 50 g grated dark couverture choco) smoothly with a little of the stock and add to the pan. Simmer gently for about 20 minutes. Meanwhile wash and core the pepper and cut into bite-sized pieces.
Add to the stew 5 minutes before the end of cooking time. Thicken with a little sauce thickener if necessary and add honey and nutmeg to taste. Serve hot.