CHOCOLATE CHILLI CHICKEN
Paul Cluver Chardonnay 2009 -
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
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.