Being a huge chocolate fan I have always wanted to dabble with adding to savoury dishes. I decided to brave it and came up with my own unique adaptation of this rich, bold and unique Venezuelan dish. I honestly do not think that I have tasted anything like it before, and not in a yucky way but in a… um… very tasty way! It is best served with either sweet potato mash or sweet potato wedges as the sweetness compliments the bitter tones of the cacao. If you want to adapt this as a vegan dish then simply just replace the chicken with 500g of cubed sweet potato!
Prep Time: 30 mins
Cooking Time: 30 mins
1 tbsp coconut oil/1 tbsp olive oil
1/2 bulb garlic mashed
1/2 onion diced
500g chicken cubed (or 500g sweet potato cut into small cubes)
2 tbsp coconut sugar
2 green chillies/jalapeños diced
1 tbsp paprika
1 tbsp hot smoked paprika
1/4 tsp Himalayan pink salt
1 tsp lime powder (can subsititue with 1 tsp lime juice)
1 tbsp ground coriander
1/2 tsp ground allspice
1 tsp ground cumin
3 small (preferably Valencia or blood) oranges juiced with the pulp
Zest of 1 orange
1 tin chopped tomatoes (400g chopped tomatoes)
40g cacao or 50g of 90% dark chocolate
1 cup fresh coriander roughly cut
- Heat the coconut oil in a large deep pan over medium to high heat.
- Add the diced onion and garlic and stir until softened, this should take roughly less than a minute.
- Add the chicken pieces and coconut sugar, stirring every now and then until slightly browned.
- Add the paprika, smoked paprika, salt lime powder, ground coriander, allspice, cumin and chillies, stir and return to a low heat.
- Add the orange juice, pulp and zest, cover with a lid and reduce to a simmer for 2 minutes.
- Add the chopped tomatoes and stir, bring to the boil and leave to simmer for 5 minutes.
- Add the cacao and stir into the sauce, cover and leave to simmer for a further 5 minutes.
- Remove from the heat, stir in the fresh coriander leaves and serve!