Venezuelan chocolate chilli chicken

"There are very many versions of chocolate chilli chicken, but I chose this one as it’s fantastically quick and easy to make. I can’t say it’s authentic, but it does have the wow factor when eaten, and the Venezuelan chocolate adds a deep rich glossy finish and flavour."

Ingredients

Details

  • Cuisine: Venezuelan
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 200°C/400°F/gas mark 6. In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides.
  2. Add the orange juice and zest, fresh and dried chillies, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.
  3. Remove from the oven, lift out the chicken and stir the chocolate into the remaining sauce.
  4. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Paul A Young will be appearing at The Chocolate Show 2014, 17th-19th October

Adventures with Chocolate by Paul A. Young is published by Kyle Books, priced £14.99.

Photography by Anders Schonnemann.

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