- 6 chicken breasts (whole)
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1 bay leaf
- half tsp crushed black peppercorns
- 1 tsp allspice
- 1 tsp cinnamon
- 1 large red chilli pepper, finely chopped
- 3 tbsp ground almonds
- 2 corn tortillas, crushed
- 1.5 oz dark chocolate, grated
- 1 pt chicken stock.
Take a large saucepan and melt the butter. Add the onion and garlic and lightly fry until the onion goes transparent. Add the bay leaf, peppercorns, allspice and cinnamon and fry for a further minute.
Add the rest of the ingredients, bring to the boil then cover, reduce heat and gently simmer for around 30 minutes.
Remove the chicken breasts (and the bay leaf) and liquidise the sauce (a hand whizzer comes in useful here). Return the chicken to the sauce and simmer for a further 15 minutes before serving, though this dish does taste better if you do it the day before and leave it to fester.
Serve with rice, soft tortillas, salsa (search for my salsa recipe here) and lots of tequila - the gold stuff not the silver stuff.