Chicken & chorizo mole

Heat a large frying pan and dry fry the tomatoes, onion, garlic cloves and chillis until the skins are black and blistered. Remove the skins from the garlic and onion and place them in a blender with the tomatoes. Reserve the chillis for a later stage.

In the same frying pan add 2 tbsp olive oil and fry the almonds until golden. Then add to the blender.

Fry the bread and the remaining 2 tsp thyme and 2 tsp oregano until golden and add to the blender. Repeat this process with the sesame seeds. Repeat this process with the sesame seeds.

Grind the cinnamon, cloves and the remaining peppercorns with a spice grinder or pestle and mortar and add to the blender. Blend the whole mixture to a rough paste.

Place the chicken in a saucepan and cover with 700ml cold water. Add 1 tsp of the thyme, 1 tsp of the oregano, the chicken stock cube, 5 of the black peppercorns, the carrot and two of the bay leaves. Bring to the boil and simmer for 15 mins. Leave in the hot stock with the lid on the saucepan while you prepare the rest of the dish.

While the chicken is cooking, fry the chorizo in a large dry saucepan for 10 mins until slightly browned. Drain some of the oil from the pan and then add the paste from the blender.

Remove the chicken from the stock pan, shred and add to the chorizo pan along with the olives and capers and a further 300ml stock. Bring to the boil, cover and leave to simmer.

Put the reserved chillis, the tomato puree, the balsamic vinegar, the white wine vinegar, the sugar and the cumin seeds, along with the remaining stock into the blender. Blend to a smooth paste.

Add two thirds of this mixture to the mole, combine and season. Taste and add more of the chilli paste to the mole as required.

Serve with boiled rice and garnish with the fresh coriander.