|40 g||cilantro, plus more for serving|
|40 g||dark couverture chocolate|
|15 g||white sesame seeds|
|½ tbsp||ground cinnamon|
|4 tbsp||smoked chili flakes|
|50 ml||vegetable broth|
|1 tsp||salt, plus more to taste|
|pepper, to taste|
|sugar, to taste|
|cauliflower rice for serving|
Preheat oven to 180°C/350°F. Chop tomatoes, cilantro, and chocolate. Remove skin from chicken thighs.
In blender, combine tomatoes, cilantro, almonds, peanuts, sesame seeds, cloves, cinnamon, anise, smoked chili flakes, and salt. Blend until well combined.
Heat a large ovenproof pan over medium heat. Add sauce and cook for approx. 5 min., stirring occasionally, until it starts to bubble. Add vegetable stock and bring to a boil, then add chocolate and stir until melted and combined. Return sauce to blender and blend until smooth. Transfer sauce back to pan over medium heat and season with salt, pepper, and sugar. Add chicken to pan, coating it with the sauce. Let simmer for approx. 5 – 10 min, or until sauce has thickened slightly. Transfer pan to oven and bake at 180°C/350°F for approx. 20 minutes, or until chicken is cooked through and sauce has turned a deep golden brown. Serve over cauliflower rice and garnish with cilantro. Enjoy!