- Prep: 45 min
- Cook: 25 min
- Yield: 2 servings
Ingredients
1 tbsp peanut oil, divided
1 kg skinless, boneless chicken thighs
1 cup chicken stock
1 cup orange juice
500 gm onion, sliced
1/2 cup almonds, sliced
2 large garlic cloves, sliced
2 tsp cumin seeds
2 tsp coriander seeds
50 gm dried red chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
orange peel, orange part only
1/2 tsp dried oregano
100 gm Mexican chocolate, chopped
Chopped fresh cilantro
Dried prunes
Sugar poached apricots
Directions
1. Heat 1 tbsp oil in a heavy, large pot over medium-high heat.
2. Sprinkle salt & pepper on both sides of the chicken and add it to the pot. Sauté for about 3 minutes per side until the chicken is lightly browned.
3. Transfer the chicken to a large bowl.
4. Return chicken and any juices to the pot. Add broth and orange juice; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is tender and just cooked through about 25 minutes.
5. Meanwhile, heat 1 tbsp oil in a heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sauté until nuts and garlic begin to colour, about 2 minutes. Add chilli and stir until everything begins to soften about 2 minutes.
6. Using tongs, transfer chicken to a large bowl. Pour chicken cooking liquid into the saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to the saucepan. Cover and simmer until the chillies are very soft, stirring occasionally for about 30 minutes. Remove from heat and add chocolate. Let it stand until the chocolate melts and the sauce mixture cools slightly about 15 minutes.
7. Working in small batches, transfer the sauce mixture to a blender and puree until smooth. Add it to the reserved pot.
8. Season sauce to taste with salt and pepper. Coarsely shred chicken and add to the sauce. Stir to coat the chicken with the sauce.
9. Garnish with microgreens and serve.
