Chicken mole poblano

1. 1

   Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes. Drain and set aside.

2. 2

   Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool.

3. 3

   Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with the drained chillies, powdered spices, cloves, oregano and 350ml/12fl oz of the chicken stock. Blend into a smooth sauce.

4. 4

   Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15-20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water. Taste for seasoning and add a little salt if needed.

5. 5

   Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides. Reduce the heat and continue to cook for 10-15 minutes until cooked through and the juices run clear.

6. 6

   Meanwhile, toast the sesame seeds in a dry frying pan until brown.

7. 7

   Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.