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Ingredients 900g/2lbs Chicken
Quarters, cut in pieces 3 Tomatoes,
chopped 25g/1oz Chopped
Almonds 1 tbsp Vegetable
oil
1. Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a large frying pan, add the chicken and brown well on all sides.
2. Remove the chicken to a large ovenproof casserole dish and set aside. Add the onions to the pan and sauté until softened then stir in the tomatoes, almonds, peanuts and sugar and cook gently for 5 minutes.
3. Add the stock to the frying pan, bring to the boil then reduce the heat and simmer for 5 minutes.
4. Meanwhile, add the cocoa to 1 tablespoon of vegetable oil and mix to form a paste. Add cloves, cinnamon, anise seed, salt, pepper, chili and cayenne and blend well.
5. Stir the spice mixture into the simmering sauce mixture, mix well and simmer for a further 5 minutes, stirring from time to time.
6. Pour the sauce mixture over the chicken, cover and bake for 1˝ hours until the chicken is very tender. Serve hot.
More Chicken Recipes | General Prep & Cooking Times
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
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