- 4 boneless, skinless chicken breasts
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 4 ancho chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 plum tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp oil or lard
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves
- 3 tbsp blanched almonds, plus extra for serving
- 2 tsp raisin
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- ½ tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- small piece of dark chocolate
- 375g pack fresh tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
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Put the chicken in the pan, then pour in 300ml cold water. Bring to the boil, then reduce down to a simmer and cook for 20 mins, turning once, until the chicken is cooked through. Remove chicken from water (saving the liquid) and when it’s cool enough to handle, shred with your fingers or a fork.
Halve the chillies, pull out the seeds and discard. Place in a small bowl and cover with boiling water. Leave to soak for 20 mins until softened, then discard the water, roughly chop the chillies then put into a blender.
Heat a frying pan and tip in the tomato. Cook for 5 mins, until the tomato skins start to blister and turn brown. Add to the blender. Heat the oil or lard in the same frying pan and cook the onion, garlic and almonds for 5 mins. Stir in the raisins, oregano, cumin and cinnamon, then cook 2 mins more until the onion is softened, the almonds are golden and the raisins have puffed up. Tip into the blender with 100ml of the chicken poaching liquid and give it a good whizz.
Pour the mixture back into the pan, stir in 350ml of the poaching liquid and chocolate and let it simmer for 20 mins. To serve, soften the tortillas in a microwave for 30 secs then pile the chicken on top, spoon over the sauce and roll up. Serve scattered with coriander leaves, limes and more chopped almonds.