Rob's recipe. Easily adapted for slow cooker or thermomix. Works very well with turkey.

Rob's recipe. Easily adapted for slow cooker or thermomix. Works very well with turkey.

This is a South/Central American dish, dating back to the Incas. It falls into
the category of 'Apocryphal Dishes', that you often hear about, but never
actually see or taste. ^_^

Here's your chance to make it less so.

This recipe is a 'best of breed' version, selected from bits of a number
of variations around the place. It works, and works well. The flavours are
surprisingly well balanced, and the cocoa's bitterness is moderated nicely
by the tang of the tomatoes and the bite of the chilli.

Ingredients:

4 large chicken breasts, cubed.
2 large green capsicums, cut fine.
2 large brown onions, chopped fine.
2 garlic cloves, crushed.
1 hot green chilli.
1 red chilli (serrano, or similar).
1/2 tsp chilli powder (or more for a hotter dish)
2 tbspn tomato paste.
1 large tin chopped tomatoes.
1 1/2 cups chicken stock.
2 tsp ground cumin.
4 tbsp cocoa powder.
1 tbsp sugar.
Oil to cook.

Method:

Saute the onion and garlic, then add the chicken and chillies with 1/2tsp
cumin and brown. Add the green capsicum and fry gently until tender.

Make a paste with the cocoa powder and some of the stock, then add the rest of
the ingredients to make a thick sauce. Mix well.

Spread the cooked chicken and vegetables in a large baking dish, and cover
with the sauce. Bake in a low to moderate oven for 1 hour.

Serve hot with rice or corn bread, and a side salad.

Serves 4-6, with leftovers :-)