8 skinless, deboned chicken thighs
1 large onion
1 clove garlic, crushed
2 ±400gm chopped tomatoes
2 Tblsp tomato paste
1 tsp ground cumin
1 tsp chilli powder
2 tsp cocoa powder
1 ±350gm can cannellini beans
½ tsp salt
Good grind of black pepper
240gm rice
Method
In a plastic bag, shake the chicken thighs with a bit of flour and chicken spice.
Spray a large lidded pan with cooking spray.
Place over a medium-to-high heat.
Add the floured chicken pieces.
Cook the chicken pieces until they are sealed and lightly brown all over.
Remove the chicken from the pan and put to one side.
Mix the cocoa powder to a smooth paste with water.
Tip the onion, garlic, cumin, chilli powder, salt and pepper to the pan.
Cook until the onion softens.
Now add in the tinned chopped tomatoes, the tomato paste and the cocoa liquid.
Stir well to combine.
Nestle the chicken pieces into the sauce.
Cover the pan, and simmer for about 30 mins.
Meanwhile, put the rice on to cook in lightly salted water.
Cook 20 mins (or more, depending on the kind of rice you use).
Drain and keep warm.
Uncover the chicken pan; add the rinsed and drained cannellini beans.
Cook for another 5 mins until the sauce has reduced and thickened.
Serve the chicken over the rice, with a salad on the side.
This is my take on a Mexican recipe. The combination of chilli and chocolate sounds bizarre, but it tastes delicious, and it is a real mood lifter!
Food for the spirit.
