30g/1oz stale baguette or white bread (roughly 1 slice)
50g/1¾oz sesame seeds
120g/4½ oz blanched almonds
1 tbsp coriander seeds
6 black peppercorns
5cm/2in cinnamon stick
4 tbsp corn oil
1 small ripe plantain or unripe banana
peeled and thickly sliced
130g/4¾oz raisins or currants
1 onion
thinly sliced
1 garlic clove
roughly chopped
pinch ground cloves
1 tsp oregano
1 litre/1¾ pints chicken stock
100g/3½oz dark chocolate (70–85% cocoa solids)
roughly chopped
4–5 skinless chicken breasts
2 tbsp sesame seeds
salt
handful lettuce leaves
4 corn tortillas
warmed
Directions
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.
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.
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.
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.
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.
Meanwhile
toast the sesame seeds in a dry frying pan until brown.
Slice the chicken breasts diagonally and serve one breast per person
with the sauce spooned over. Sprinkle with toasted sesame seeds.
