Units Scale

2 1/4 cups chicken stock
2 yellow habanero peppers
1 plantain, sliced into small pieces
1 slice white bread, lightly toasted and crumbled
2 teaspoons butter, more as needed
3/4 cup diced onion
2 cloves fresh garlic, minced
2 cloves roasted garlic (TFD addition, optional)
1/2 cup peeled almonds, TFD prefers Spanish marcona almonds
1/4 cup unsalted peanuts
1/2 cup white pine nuts
1/4 cup sesame seeds
1/2 cup white raisins
A large pinch of freshly ground cloves
A small pinch of Ceylon cinnamon
A medium pinch of freshly ground anise
salt & white pepper to taste
1/2 cup white chocolate, chopped (make sure your chocolate contains cocoa butter)
1 spoonful sesame seeds for garnish (not roasted)
edible flowers for garnish

In a pan on a medium heat, roast the almonds, peanuts, pine nuts and sesame seeds until lightly golden and fragrant. Set aside.
Roast the chilies on a griddle, then place them in a plastic bag to sweat. (Important: roast the chilies raw)
Clean the peppers, removing skin, seeds and stem. Mince them.
Blend the chilies with the chicken stock. Set aside.
Heat the butter in a large saucepan on a medium heat. Cook plantain until golden. Add onion and raw garlic and more butter if needed. Cook until onions are transparent.
Incorporate the almonds, peanuts, pine nuts, raisins and bread.
Cook until bread is soft and blended with the onion mixture.
Season with salt and white pepper to taste. Add spices, stock, white chocolate and roasted garlic (if using) and keep cooking on a medium-low heat for a minimum 15-20 minutes.
Use an immersion blender and blend to a smooth sauce in the saucepan.
To serve, cover chicken pieces with the sauce and sprinkle on toasted sesame seeds.
Serve garnished with edible flowers to taste.