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Cocoa Chilli Chicken

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Cooking time

Prep: 10 minutes Cook: 30 minutes

Skill level



Serves 4

Chocolate and chilli is a great combination. This is best served with wild rice and salad or some rustic bread.

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  • 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


  1. Preheat the over to Gas Mark 6 (200C).

  2. Saute the shallots and garlic in an ovenproof casserole dish.

  3. Add the chicken pieces and brown them all over.

  4. Add the orange juice and zest, fresh and dried chillies, coriander seeds, tomatoes and sugar and simmer for 5 minutes.

  5. Place the lid on the casserole and cook in the oven for 20 minutes.

  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..

  7. Serve the chicken with sauce smothered over it and with a generous garnish of fresh coriander.

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