← All recipes

🍽️ Mexican Chicken in Chocolate Chili Sauce

539 kcal · 30 min · 4 servings

Ingredients

• 3 dried chili peppers
• 300 g tomatoes (4 tomatoes)
• 100 g onions (2 onions)
• 2 garlic cloves
• 30 g peanuts
• 30 g almonds
• 1 pinch ground clove
• 2 tsp cinnamon
• 3 tbsp olive oil
• 400 ml chicken broth
• 50 g chocolate (70% cocoa)
• 1 tsp cocoa powder
• salt
• pepper
• 6 chicken drumsticks
• 2 tsp sesame seeds

Instructions

1. 1. Remove the seeds and white pith from the chili peppers.
2. 2. Roast the deseeded chilies in a heavy pan without fat over high heat, stirring constantly, for 1 minute.
3. 3. Place the roasted chilies in a bowl.
4. 4. Cover the chilies with hot water and let them soak for 30 minutes.
5. 5. Wash the tomatoes thoroughly.
6. 6. Cut out the stem areas of the tomatoes in a wedge shape.
7. 7. Cut the tomatoes in half crosswise.
8. 8. Squeeze the seeds out of the tomato halves.
9. 9. Place the tomatoes skin-side up on a baking sheet.
10. 10. Preheat the oven's grill function.
11. 11. Roast the tomatoes under the grill until the skin turns black and starts to peel away from the fruit.
12. 12. Remove the tomatoes from the oven.
13. 13. Peel the browned skin off the tomatoes.
14. 14. Puree the peeled tomatoes using a hand blender or a food processor.
15. 15. Set the tomato puree aside.
16. 16. Peel the onions and garlic.
17. 17. Roughly chop the onions and garlic.
18. 18. Remove the soaked chilies from the water and add them to the blender.
19. 19. Add the chopped onions and garlic to the chilies.
20. 20. Add the peanuts and almonds.
21. 21. Add the ground cloves and cinnamon.
22. 22. Blend all ingredients into a smooth paste.
23. 23. Heat 2 tablespoons of oil in a pan over high heat.
24. 24. Add the onion-chili paste to the hot pan.
25. 25. Sauté the paste, stirring constantly, for 2 minutes.
26. 26. Add the prepared tomato puree to the pan.
27. 27. Cook the mixture, stirring, for another 2 minutes.
28. 28. Transfer the pan contents into a pot.
29. 29. Pour the broth into the pot.
30. 30. Bring the sauce to a boil.
31. 31. Simmer the sauce for 20 minutes over medium heat.
32. 32. Roughly chop the chocolate.
33. 33. After 20 minutes of cooking, add the chocolate and cocoa powder to the pot.
34. 34. Stir everything well until the chocolate has melted.
35. 35. Continue to cook the sauce for another 5 minutes.
36. 36. Season the sauce with salt and pepper.
37. 37. Wash the chicken drumsticks.
38. 38. Pat the drumsticks dry with a kitchen towel.
39. 39. Season the chicken drumsticks with salt and pepper.
40. 40. Heat the remaining oil in a lidded casserole dish.
41. 41. Sear the chicken drumsticks on all sides until browned.
42. 42. Pour the chocolate sauce over the seared drumsticks.
43. 43. Bring the sauce in the casserole dish to a boil.
44. 44. Cover the casserole dish.
45. 45. Place the casserole dish on the rack in the preheated oven.
46. 46. Braise the chicken at 180 °C (convection: 160 °C, gas: mark 2-3) for 1 hour.
47. 47. Toast the sesame seeds in a small, dry pan.
48. 48. Serve the chicken in the sauce.
49. 49. Sprinkle the dish with the toasted sesame seeds.

Nutrition per serving

• kcal: 539
• Protein: 53 g · Fett/Fat: 32 g · Carbs: 7 g