Chocolate Chicken HT MC 110mins

1 tbsp Vegetable oil
1/4 teasp Ground Cloves
1/2 teasp Ground Cinnamon
3/4 teaspï¿½ Anise Seed
1 teasp Salt
1/2 teasp freshly ground Pepper
2 teasp Crushed Chili Peppers
1/8 teasp Cayenne Pepper

Instructions

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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.ï¿½

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2. Remove the chicken to a large ovenproof casserole dish and set aside. Add the onions to the pan and sautï¿½ until softened then stir in the tomatoes, almonds, peanuts and sugar and cook gently for 5 minutes.

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3. Add the stock to the frying pan, bring to the boil then reduce the heat and simmer for 5 minutes.ï¿½

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4. Meanwhile, add the cocoa to 1 tablespoon ofï¿½ vegetable oil and mix to form a paste. Add cloves, cinnamon, anise seed, salt, pepper, chili and cayenne and blend well.ï¿½

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5. Stir the spice mixture into the simmering sauce mixture, mix well and simmerï¿½ for a further 5 minutes, stirring from time to time.

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6. Pour the sauce mixture over the chicken, cover and bake forï¿½ 1ï¿½ hours until the chicken is very tender. Serve hot.ï¿½ï¿½

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More Chicken Recipesï¿½ | ï¿½General Prep & Cooking Timesï¿½ï¿½

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Key techniques

Chop to ï¿½ To cut into pieces of approximately the same size.
Brownï¿½ to ï¿½-ï¿½ To fry in very shallowï¿½ fatï¿½ over a high heat in order to colour the food and seal in the juices.

Sautï¿½ï¿½ - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

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Tips, Options and Substitutions

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Main equipment

	Chopping Knife
	Chopping Board
	Saucepan
	Wooden or Plastic Spoon

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Freezing/Make ahead

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