4 Tbs. oil 1 onion, peeled and finely chopped 3 cloves garlic, peeled and crushed 3 red chillies, de-seeded and chopped 1 1/2lb/700g chicken breast, diced 14oz/400g can chopped tomatoes 1/2pt/300ml chicken stock 5 cloves 1 tsp. ground cinnamon salt and freshly ground black pepper 2 Tbs. sesame seeds 2 Tbs. ground almonds 2 squares dark chocolate
Instructions
1) Heat oil in a pan and fry onion, garlic and chillies over a gently heat until softened. Add chicken and toss around in the mixture until just stiffened.
2) Pour over tomatoes and chicken stock, cloves and cinnamon. Season with salt and freshly ground black pepper. Bring to the boil then turn down to simmer, covered for 20 minutes or until chicken is tender.
3) Add 1 Tbs. sesame seeds and ground almonds and continue cooking uncovered over low heat for 10 minutes. Add chocolate and stir until melted into the sauce. Toast remaining sesame seed and sprinkle over chicken for decoration. Serve with plain boiled rice and salad.
