Chocolate Chicken HT MC
Serves 4 Hot Poultry Nuts
Spices Vegetables Main Course
Quarters, cut in pieces
3 tbsp Vegetable Oil
2 medium Onions, chopped
50g/2oz Chopped Peanuts
1 tbsp Sugar
480ml/16fl.oz. Chicken Stock
50g/2oz unsweetened Cocoa Powder
1 tbsp Vegetable
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
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
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
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.
Chicken Recipes | General Prep & Cooking Times
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