Chocolate Chicken   HT  MC  110mins

Serves 4    Hot  Poultry  Nuts  Spices  Vegetables  Main Course  Eggless

 

Ingredients

900g/2lbs Chicken Quarters, cut in pieces 
3 tbsp Vegetable Oil

3 Tomatoes, chopped
2 medium Onions, chopped

25g/1oz Chopped Almonds
50g/2oz Chopped Peanuts
1 tbsp Sugar
480ml/16fl.oz. Chicken Stock
50g/2oz unsweetened Cocoa Powder

1 tbsp Vegetable oil
1/4 teasp Ground Cloves
1/2 teasp Ground Cinnamon
3/4 teasp  Anise Seed
1 teasp Salt
1/2 teasp freshly ground Pepper
2 teasp Crushed Chili Peppers
1/8 teasp Cayenne Pepper

Instructions

 

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 saut� 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  

 

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