Serves 4-6 people
- 8 skinless chicken thighs
- 2 red chillies de-seeded (check the strength, less if they are very hot)
- 2 tbsp sunflower oil
- 2 onions, roughly chopped
- 2 tsp ground cumin
- 2 tsp cinnamon
- 2 large garlic cloves crushed
- 50g raisins or sultans or currants
- 3 tbsp peanut butter, smooth or crunchy – whatever you have
- 100ml water
- 400g chopped tomatoes
- 400ml water
- 25g dark plain chocolate
Season the chicken thighs with salt and pepper.
- In a large flameproof casserole dish or a wide cooking pot with a lid, heat the oil and add the chicken, brown all sides.
- Add the onions and cook for 5-10 minutes until they are soft.
- Add the cumin and cinnamon and give everything a good stir.
- Place the chillies, raisins, peanut butter, garlic and 100ml water into a food processor or mixing bowl if you are using a hand held blender.
- Blitz until you have a smooth paste, then add to the chicken and stir well.
- Add the tomatoes, use the empty can to add a further 400ml of water to the chicken dish. Give it another good stir.
- Place the lid on the pot and cook for 1hr or until the chicken can easily fall off the bone.
- Remove from the heat, place the chicken pieces onto a plate and using two forks shred the chicken off the bones, it should just fall away easily. If this does not happen return to the heat and cook for another 10-15mins. Return the shredded chicken back into the pot.
- Add a little salt and pepper.
- Add the chocolate and give the dish a good stir until the chocolate is melted.
- Cook for a further 20-30mins with the lid off, this will thicken the sauce. If it gets too thick just add some water.
Serve with sour cream and fresh avocado with a squeeze of lime juice.
Top Tip : If you don’t have sour cream but have a pot of double cream, give it a stir to thicken then add a couple of splashes of lemon juice. Voilà – sour cream. Natural yoghurt or Greek yoghurt is also a good alternative if you are watching the waistline.