Chocolate-chilli chicken

Chocolate-chilli chicken



  • 30
    almond flakes, crushed
  • 45
    grated dark chocolate
  • pinch of sugar
  • pinch sea salt
  • 2 red chillies, seeded & chopped
  • fresh coriander leaves to garnish
  • 200
    tomatoes, skinned & chopped
  • 14 skinless chicken thigh fillets
  • half bunch spring onions, chopped
  • 375
    chicken stock
  • 2
    ground cinnamon


Place stock, chillies, tomatoes, spring onions, spices and seasonings in a blender and whizz until well mixed. Pour into large jug and stir in the almonds and chocolate. Smear a very large wide frying pan with oil and seal the chicken quickly on both sides. Pour over the sauce, bring to boil, then reduce the heat, cover and simmer until tender, about 30 min. Using a slotted spoon, remove the chicken, turn the heat up and reduce sauce by rapid boiling, it will get bubbly and thick. Return the chicken and sprinkle with coriander. Serve with couscous and a green salad.

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