Chocolate Chicken
|
2 -2 1/2 lbs. chicken,
cut up |
3 Tbsp. vegetable oil | 2 cups chicken stock |
1/2 cup unsweetened cocoa |
1-2 Tbsp. vegetable oil |
|
1/4 tsp. cloves |
1/2 tsp. cinnamon |
3/4 tsp. anise seed |
1/2 cup almonds, chopped |
1/2 cup peanuts, chopped |
|
1 Tbsp. sugar |
1 tsp salt |
3 tomatoes, chopped |
2 medium onions, chopped |
1/2 tsp. fresh pepper |
| 2 tsp. hot crushed red peppers | 1/8 tsp. cayenne (or to taste) |
Sesame seeds |
- Brown chicken in a medium skillet in hot oil.
- Remove to a large cake pan or baking dish.
- Pour oil from skillet and add the stock.
- Simmer 5 minutes.
- Mix cocoa with vegetable oil to form a paste.
- Add cloves, cinnamon, anise seed, and blend.
- Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally.
- Pour mixture over the chicken parts.
- Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours).
- Serve sprinkled with sesame seeds!
