Ingredients:

• 2 tbsp extra virgin olive oil (30 ml)
• 1 tbsp sesame oil (15 ml)
• 2 chicken breasts, cubed
• pinch ground cloves
• 1 onion chopped
• pinch of cumin
• 2 tomatoes chopped
• ½ tsp cinnamon (2½ ml)
• 4 poblano chillies, roasted in a dry pan
• ½ tsp nutmeg (2½ ml)
• 2 cups stock (500 ml)
• 2 cloves garlic, chopped
• ¼ cup sesame seeds (63 ml)
• 4 ounces semi-sweet Bernard Callebaut chocolate (125 g)
• 2 tbsp pumpkin seeds, roasted in a dry pan (30 ml)
• ½ tsp salt (2½ ml)

Directions:

1. Heat frypan over high heat, add the oil and chicken. Cook until lightly browned on all sides, about 2 - 3 minutes.
2. Add half the onion and half the tomatoes.
3. In the meantime, make the mole: Combine the remaining ingredients in a food processor and blend until smooth.
4. Reduce the heat of the frypan to medium-low, pour the mole over the chicken and continue to cook, stirring occasionally for another 15 minutes or so, until the sauce has thickened and the chicken is done.