1.5 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.