For 4 servings.
2 boxes of The Vegetarian Butcher Chicken Chunks
2 tbsp sesame seeds
100 g of hazelnuts
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1 fresh red chilli, seeds removed and finely chopped
100 g raisins
1 pack of sieved tomatoes (passata)
500 ml vegetable stock
2 tsp ground coriander
1 tsp cinnamon
½ tsp ground cloves
1 tsp cayenne pepper
200 g dark chocolate (minimum 70%)
1 tbsp (cane) sugar
salt and pepper
Dry toast the sesame seeds in a frying pan. When done set aside to cool. Do the same with the hazelnuts.
Next add the onion, garlic and chilli to the frying pan with a little oil and fry until translucent. Then transfer the onion mixture into a blender and add the sesame seeds (save some for serving), hazelnuts, raisins and sieved tomatoes. Blitz until smooth. If the mixture seems a little thick add a little olive oil to loosen it.
Heat 2 tbsp of olive oil in a heavy based pan and cook the tomato mixture while continuously stirring. Add the stock, spices, chocolate and sugar and keep stirring until everything is well mixed and the chocolate is melted. Let the sauce simmer on a very low heat for about 25 minutes. Stir the sauce every now and then to stop it from burning. Season with salt and pepper.
Fry the Chicken Chunks in a little olive oil until nicely browned. Put the Chicken Chunks on a plate, pour the spicy chocolate sauce over the Chicken Chunks and sprinkle with toasted sesame seeds. It’s great served with rice, sweetcorn and a pepper salad.