• 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp extra virgin olive oil
  • 4 chicken leg portions (cut into thigh and drumstick)
  • Juice and zest of 3 oranges
  • 3 red chillies, finely chopped
  • 2 tsp dried mulato chillies
  • 1 tbsp coriander seeds
  • 400g tinned tomatoes (chopped)
  • 1 tbsp dark muscovado sugar
  • 150g dark chocolate, broken into pieces (South American chocolate is the best)
  • 25g coriander leaves to serve


  • STEP 1
    Preheat the over to Gas Mark 6 (200C).
  • STEP 2
    Saute the shallots and garlic in an ovenproof casserole dish.
  • STEP 3
    Add the chicken pieces and brown them all over.
  • STEP 4
    Add the orange juice and zest, fresh and dried chillies, coriander seeds, tomatoes and sugar and simmer for 5 minutes.
  • STEP 5
    Place the lid on the casserole and cook in the oven for 20 minutes.
  • STEP 6
    Remove from the oven and take out the chicken pieces. Add the chocolate to the sauce and stir. The chocolate will melt due to the sauce being hot..
  • STEP 7
    Serve the chicken with sauce smothered over it and with a generous garnish of fresh coriander.

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