Ingredients

The following ingredients have 6 Servings
  • 3 dried chili peppers
  • 4 tomatoes (about 300 grams)
  • 2 onions (about 100 grams)
  • 2 garlic cloves
  • 1 oz Shelled peanut
  • 1 oz almonds
  • 1 pinch ground cloves
  • 2 tsps ground cinnamon
  • 3 Tbsps olive oil
  • 1.75 cups Chicken broth
  • 2 ozs Chocolate (70% cocoa)
  • 1 tsp cocoa powder
  • salt
  • peppers
  • 6 Chicken legs
  • 2 tsps Sesame seeds

Instruction

  • Remove seeds from chile peppers. Toast chiles in a heavy pan over high heat for 1 minute, stirring frequently.
  • Place chiles in a bowl, cover with hot water and soak for 30 minutes.
  • Rinse tomatoes, cut out stem ends, cut in half and squeeze out the seeds.
  • Lay tomatoes, skin side up, on a baking sheet and roast under a preheated broiler until the skin is black and peels back from the tomatoes. Remove tomatoes from the oven and remove skin.
  • Using an immersion blender or food processor, purée tomatoes and set aside.
  • Peel the onions and garlic and coarsely chop. Remove chiles from the water. Combine chiles with onions, garlic, peanuts, almonds, cloves and cinnamon. Purée the mixture.
  • Heat 2 tablespoons oil in a pan over high heat. Add the onion mixture and cook, stirring constantly, for 2 minutes.
  • Add the tomato purée and cook for 2 minutes, stirring frequently.
  • Place mixture in a pot. Add broth and bring to a boil. Reduce heat to medium and cook for 20 minutes.
  • Roughly chop the chocolate and add to onion mixture. After 20 minutes of cooking, add the cocoa powder to the onion mixture, stir and cook for another 5 minutes. Season with salt and pepper.
  • Rinse chicken, pat dry and season with salt and pepper. Coat roasting pan with remaining oil. Place chicken in roasting pan.
  • Bring the chocolate sauce to a boil and reduce heat to just keep warm. Ladle some of the sauce over the chicken. Cover roasting pan and place in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F). Bake for 1 hour. Toast sesame seeds in a small, dry skillet. Serve chicken with the remaining sauce and sprinkle with sesame seeds.