INGREDIENTS

INSTRUCTIONS

kg chicken fillets (breast or thigh) 2 tablespoons oil 3  tablespoons
mole paste 1 small onion, quartered 1 clove of garlic 3  peeled
tomatoes 1 small ripe banana 1/2 tablespoon sugar salt to  taste 2
tablespoons sesame seeds  Bring 800 ml water to the boil, add the
chicken fillets and simmer  until just stiffened. Remove the chicken
pieces and cover to prevent  their drying out. Reserve the resulting
chicken stock.  Heat oil in a large saucepan and fry mole paste until
fragrant. In a  blender or food processor combine onion, garlic,
tomato, banana and  sugar. Add this paste to the mole in the saucepan.
Stir and simmer  over low heat for 3 minutes.  Add 3 cups chicken
stock, cover and cook over a low heat for 15  minutes, until mixture
thickens to a creamy consistency. If too  thick, add a little more
stock. Taste for chilli heat; if it is too  hot, add extra sugar or
blended tomato.  Meanwhile dry-fry sesame seeds in a pan until golden
brown and  fragrant. Add chicken pieces to the sauce, heat through and
serve  sprinkled with sesame seeds.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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