Ingredients
Serves 4
2 tbsp vegetable oil
4 onions, finely chopped
8 large ripe tomatoes, chopped
4 tablespoons chopped fresh parsley
4 hot chillies, finely chopped
2 tbsp coriander, finely chopped
Black pepper to taste
½ tsp white sugar
9 skinless, boneless chicken thigh fillets (cut into 2 pieces each)
¼ cup chopped fresh oregano
½ teaspoon ground cinnamon
1 teaspoon ground cumin
1 bay leaf
30gr dark chocolate (Use the highest percentage available eg. 70-85%. If you can't find that you could substitute cocoa powder)
½ lime, juiced
1 bunch coriander, chopped
Method
Heat the oil in a large deep frypan over medium heat. Add onions, and cook until softened then stir in tomatoes, and cook until they become soft and juicy. Stir in the chillies, coriander, black pepper and sugar. Bring to the boil simmer for around 10 minutes or until reduced and thickened.
Add chicken, oregano, cinnamon, cumin, bay leaf, chocolate and lime juice. Simmer over medium heat for 15 to 20 minutes or until chicken is cooked through. Remove bay leaf, add additional chopped coriander and serve with steamed rice.