- 2 onions chopped
- 4 smoked garlic cloves, crushed
- 1 large chicken,cut into 8-10 portions
- 2 sprigs coriander (including stalks),
- 2 dried red chillies
- 410g chopped tomatoes (canned)
- 4 tbs toasted sesame seeds,
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 2 pieces day-old bread, crumbed
- 2 tbs olive oil
- 1 bay leaf
- Sea Salt
- Ground black pepper
- Splash of Worcester sauce
- 50g Dark chocolate
- Steamed rice, to serve
Roughly chop 1 onion and place in a casserole dish with the garlic, chicken pieces and coriander, then add enough water to cover chicken.
Bring to the boil, then reduce heat to low and skim any scum from surface. Cover and simmer for 30 minutes.
Remove the chicken and set aside. Strain poaching liquid, throw away the solids and keep the liquid.
Remove (125ml) of the cooking liquid and pour it over the dried chillies. Allow to soak for 30 minutes, then place the tomatoes, sesame seeds, paprika, cumin, cloves, allspice, bread, chillies and their soaking liquid in a blender and process until smooth.
Finely chop the remaining onion. Heat the oil in a saucepan and cook onion for 1-2 minutes over low heat until softened, then add the Worcester sauce blended spice mixture, and bay leaf.
Simmer for 10 minutes, stirring occasionally, then add the chocolate and chicken. Add enough of the reserved poaching liquid to just cover chicken, and simmer, uncovered, for a further 25 minutes.
Remove the chicken, cover loosely with foil to keep warm, then reduce the sauce until it is thick enough to be a coating consistency drop in the dark chocolate. Season with salt and pepper.
Coat the chicken in the sauce, and garnish with extra sesame seeds and chopped coriander leaves.
Serve with rice and a splash of sour cream.