Chilli Chocolate Chicken

Chilli, Chocolate, Chicken? There’s nothing better! Anyone who likes chilli con carne will love this chilli chocolate chicken, based on the Mexican ‘mole’. A traditional mole uses a massive array of ingredients and different varieties of chilli. This Go Faster streamlined version certainly doesn’t skimp on flavour but does involve much less shopping.

Dark, sweet, spicy and packed with antioxidants to supercharge energy levels, it’s amazing served with brown basmati rice or quinoa. Get your taste buds tickling with this fabulous, easy-peasy family meal!

For more deliciously energising recipes, check out Kate’s books HERE …

 

Ingredients

to serve 4
  • 2 dried chillies (or to taste)
  • 50g raisins
  • 8 free-range bone-in chicken thighs
  • salt and freshly ground black pepper
  • 2 tbsp coconut or sunflower oil
  • 2 onions, peeled and finely sliced
  • 1 cinnamon stick
  • 2 tsp each ground coriander and ground cumin
  • ¼ tsp ground cloves
  • 3 garlic cloves, peeled and crushed
  • 1 heaped tbsp peanut, cashew or almond butter
  • 1 tsp chilli paste (optional)
  • zest of ½ an orange
  • 400g can of chopped tomatoes
  • 500ml chicken stock
  • 25g dark chocolate (at least 70% cocoa solids)
  • juice of one lime
  • 25g fresh coriander, roughly chopped,
  • soured cream and lime wedges to serve
   

Nutrition

per serving
  • Energy (kcal)  338
  • Protein (g)      25.5
  • Carbohydrate (g) 25
    •  Of which sugars (g) 21
  • Fat (g) 21
    • Of which saturates (g)  7
  • Salt (g)  1.4
  • Fibre (g)  4

Method

  1. Put the chillies and raisins in a small bowl, cover with boiling water and leave for 10 minutes.
  2. Season the chicken. Heat 1 tbsp oil in a flameproof casserole dish and brown the chicken, turning frequently to seal all over. Remove and set aside. Add another 1 tbsp oil to the casserole and sauté the onions until soft and translucent. Stir in the cinnamon stick, coriander, cumin and cloves and cook for 1 minute. Return the chicken and take off the heat.
  3. Blend the chillies, raisins and soaking water, or bash with a pestle and mortar. Add this to the casserole with the garlic, nut butter, chilli paste, if using, orange zest and tomatoes. Pour in enough stock to cover everything. Return the casserole to the heat and bring to the boil.
  4. Cover, reduce to a simmer, and cook for 45 minutes or until the sauce is thick and the chicken is cooked through. Add the chocolate and continue to cook, uncovered, on a low heat for another 15 minutes. If the sauce is too thick, add more stock or water. Stir in the lime juice and check for seasoning.
  5. Sprinkle with coriander and serve with a dollop of soured cream and lime wedges.

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