Puebla Style Chicken Mole

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 kg chicken fillets (breast or thigh)
• 2 tablespoons oil
• 3 tablespoons mole
• 1 small onion, quartered
• 1 garlic clove
• 3 tomatoes, peeled
• 1 banana, small and ripe
• 1/2 tablespoon sugar
• salt
• 2 tablespoons sesame seeds

Recipe

• 1 bring 800 ml water to boil and add chicken fillets. simmer till just stiffened. remove chicken and cover to prevent their drying out. reserve the resulting chicken stock.
• 2 heat oil in large saucepan and fry mole paste till fragrant. in a blender or food processor, combine onion, garlic, tomato, banana and sugar. add this paste to the mole in the pan. stir and simmer over low heat for 3 minutes.
• 3 add 3 cups chicken stock, cover and cook over low heat for 15 minutes, till mixture thickens to a creamy consistency. if too thick, add a little more stock. taste for chili heat: if it's too hot, add extra sugar or blended tomato.
• 4 meanwhile, dry fry sesame seeds in a pan till golden brown and fragrant. add chicken pieces to the sauce, heat through and serve sprinkled with sesame seeds.