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Chocolate Chicken��
HT� MC� 110mins

Serves 4��� Hot� Poultry� Nuts� Spices� Vegetables� Main Course� Eggless

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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

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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.�

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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.

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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.�

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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.�

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5. Stir the spice mixture into the simmering sauce mixture, mix well and simmer� 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 for� 1� hours until the chicken is very tender. Serve hot.��

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More Chicken Recipes� | �General Prep & Cooking Times��

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Key techniques

Chop to � To cut into pieces of approximately the same size.
Brown� to �-� To fry in very shallow� fat� over a high heat in order to colour the food and seal in the juices.

Saut�� - 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

Related Recipes and Information

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