Ingredients:
- 2-3 boneless, skinless chicken thighs
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 1/2 cup chicken broth
- 30g dark chocolate (at least 70% cocoa), chopped
- 1/2 tbsp honey
- 30g sliced almonds, toasted (keep a few for the garnish)
- Fresh coriander, chopped, for garnish
Directions:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for a further 2 minutes.
- Add the chicken to the pot and brown on both sides, about 4-5 minutes per side.
- Add the smoked paprika, cumin, coriander, cinnamon, and oregano to the pot and stir for 1 minute.
- Add the tomato paste and chicken broth. Stir well to combine and bring the mixture to a simmer.
- Cover the pot and let the mixture simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the pot and set it aside.
- Add the chopped dark chocolate, most of the sliced almonds, honey, salt, and pepper to the pot, and stir well to combine. Let the mixture simmer for another 5-10 minutes, or until the chocolate is melted and the sauce has thickened.
- Use an immersion blender or transfer the mixture to a blender to puree the sauce until smooth.
- Return the chicken to the pot and let it simmer in the sauce for a few minutes to heat through.
- Serve with rice, beans and/or warm tortillas.
- Garnish with sliced almonds and fresh coriander.
Great with a dollop of yoghurt, drizzle of kefir, dash of chili sauce or a side of guacamole.
Check out my Instagram post about the benefits of dark chocolate for female and male fertility here.
