HT MC Mexican 80mins
4 Hot Poultry Main Course Mexico Nth
American North America
large Chicken Joints, halved
tbsp Vegetable Oil
small Onion, sliced
Fresh Chilies, chopped
Garlic Cloves, chopped
Large Tomatoes, chopped
tbsp Sesame Seeds
teasp Ground Cloves
teasp Ground Cinnamon
tbsp Peanut Butter
Good Quality Dark Chocolate, grated
Heat the oil in a large frying pan add the chicken pieces and brown on all
sides. Remove with a slotted spoon and set aside.
Reheat the oil add the onion and chilies to the pan and sauté until soft
Add the garlic, tomatoes, sesame seeds, cloves and cinnamon and cook, stirring,
over medium heat for 2-3 minutes.
Add the chicken stock and stir well scraping up any browned bits at the bottom
Transfer the mixture to a blender or food processor, add the peanut butter,
raisins and chocolate and process to a smooth puree.
Return the sauce to the frying pan. Season with salt then add the browned
chicken pieces and mix well. Bring to the
boil then reduce the heat, cover and
simmer for 45 minutes or until chicken is tender.
Chicken Recipes | General Prep & Cooking Times |
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