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Chocolate Chicken  
HT  MC  110mins

Serves 4    Hot  Poultry  Nuts  Spices  Vegetables  Main Course  Eggless



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



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 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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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.

Sauté  - 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.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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