Easy Mexican molé

Method

1. Place the whole capsicum over a gas flame or BBQ hot plate. Cook turning often until the skin blisters, turns black and chars. Place in a plastic bag, seal and set aside for 10 minutes.
2. Melt the butter in a large deep frying pan or saucepan over a medium low heat. Add the onions, garlic, chilli and spices. Cook tossing for 5 minutes until softened. Meanwhile, peel off the charred skin from the capsicum. Reserve all the flesh and the juices. Discard all the seeds. Add the almonds, raisins, sesame seeds, tomatoes, puree and capsicum pieces to the pan. Bring to a simmer. Stir in the chocolate and simmer 8 minutes.
3. Pour into the blender jug and cover. Select speed 4 (Puree) and blend for 5 seconds or to the desired consistency. Heat the remaining butter in a heavy based pan, cook the chicken, turning regularly for 6-7 minutes browning well. Pour over the mole and simmer 2 minutes.
4. Serve immediately. Serve with steamed corn cobs, steamed rice and loads of fresh coriander.