CHO­CO­LATE CHILLI CHICKEN

Paul Clu­ver Chardon­nay 2009 -

House and Leisure Food - - FRONT PAGE -

2 medium onions 3 cloves gar­lic 2T olive oil

t ground cumin 1t ground co­rian­der 2 cloves 2 small red chillies,

finely chopped 1 sprig thyme 1T tomato paste 300ml chicken stock 1 tin peeled, chopped

toma­toes 3T red wine vine­gar 4T ground al­monds 50g 70% dark cho­co­late,

chopped 1T sugar salt and pep­per 4 chicken Mary­lands (drum­sticks and thighs joined) flour for dredg­ing but­ter and olive oil sesame seeds fresh co­rian­der flour tor­tillas

Serves 4

Sauté the onion and gar­lic in a saucepan with the olive oil un­til soft and translu­cent. Add the spices, chilli and thyme, and sauté un­til fra­grant. Add the tomato paste and heat through, then pour in the chicken stock and tinned toma­toes. Turn the heat down and al­low to sim­mer for about 20 to 30 min­utes, un­til the sauce has re­duced and thick­ened. Add the vine­gar, ground al­monds and dark cho­co­late, and stir through un­til the cho­co­late has melted. Purée the sauce in a blender and sea­son to taste with sugar, salt and pep­per.

To pre­pare the chicken, rub the skin with a lit­tle olive oil, sea­son with salt and pep­per, and dredge in a lit­tle flour. In a hot fry­ing pan with a lit­tle oil and but­ter, fry the chicken, skin side down, un­til the skin is crisp and browning. Re­move from the pan and place on a bak­ing tray, skin side up, cover with foil and roast at 180°C un­til the chicken is cooked through (about 15 to 20 min­utes).

Re­turn the sauce to the stove and heat through, then serve poured over the chicken. Gar­nish with toasted sesame seeds and fresh co­rian­der and serve with soft tor­tillas.

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