Here’s Kate Percy’s step-by-step guide to 220 Triathlon’s issue 294 recipe.
Prep time 10mins
Cooking time 70mins
Equipment Pestle & mortar (or food processor), large flameproof casserole
2 dried chillies
8 free-range bone-in chicken thighs or legs
Salt and freshly ground black pepper
2 tbsp coconut or sunflower oil
2 onions, peeled and finely sliced
1 cinnamon stick
2tsp ground coriander
2tsp ground cumin
¼tsp ground cloves
3 garlic cloves, peeled and crushed
1 heaped tbsp peanut, cashew
or almond butter
1tsp chilli paste (optional)
zest of ½ an orange
400g can of chopped tomatoes
500ml chicken stock
25g dark chocolate (that has at least
70% cocoa solids)
Juice of one lime
25g fresh coriander, roughly chopped
Soured cream and lime wedges to serve
Put the chillies and raisins in a small bowl, cover with boiling water and leave for 10min. Then blend – or bash with a pestle and mortar – to a smooth paste. Season the chicken. Heat 1tbsp oil in a casserole dish and brown the chicken, turning frequently to seal all over. Remove and set aside. Add another tbsp of oil to the casserole and sauté the onions until soft. Stir in the cinnamon stick, coriander, cumin and cloves and cook for 1min. Return chicken to the casserole and remove from heat.
Add this to the casserole with the garlic, nut butter, chilli paste (if using), orange zest and tomatoes. Pour in enough stock to cover everything. Return the casserole to the heat and bring to the boil. Cover, reduce to a simmer and cook for 45mins or until the sauce is thick and the chicken is cooked through. Meanwhile, prepare the quinoa according to the instructions on the pack.
Add the chocolate and continue to cook, uncovered, on a low heat for 15mins. If the sauce is too thick, add more stock or water. Stir in the lime juice and check for seasoning. Sprinkle with coriander and serve with the quinoa, a dollop of soured cream and lime wedges.
Nutrition per serving
Energy 618kcal Protein 34.5g
Carbohydrate 65g (sugars 21g)
Fat 25g (saturates 7g) Salt 1.8g Fibre 8.8g