Rinse and clean the chillies. Remove the membranes, stems and seeds, reserving a few teaspoons of the seeds.

Toast the chillies in a hot dry frying pan for about 20 seconds until fragrant but not burnt, then soak them in a bowl of just-boiled water for 20 minutes. Drain and set aside.

Toast the bread, reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns, and cinnamon stick until fragrant but not burnt. Set aside to cool, then grind to a powder in a spice grinder.

Heat the corn oil in a separate pan and fry the plantain or banana. Add the raisins or currants and fry briefly, then add the onions and garlic and fry until the mixture is soft and sweet.

Put the fried contents of the pan, drained chillies, ground seeds and spices in a blender. Add the cloves, oregano, and about 350ml of the chicken stock, then blitz to a smooth sauce.

Wipe out the pan, then add the remaining stock and the chocolate to the pan along with the contents of the blender. Heat through gently for 15–20 minutes until the chocolate has melted and you have a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water.

Taste for seasoning and add a little salt if needed.

Coat the chicken breasts in corn oil and season them with salt.

Brown them on both sides in a dry frying pan.

Reduce the heat and continue to cook through for 10–15 minutes.

Slice the cooked chicken breasts on the diagonal and serve half a breast per person, with the sauce spooned over.

Sprinkle with toasted sesame seeds.