Spicy dinner recipe for Mexican Chipotle Chicken Casserole
1 tablespoon olive oil
8 free-range skin-on, bone-in chicken thigh pieces
1 large red onion, cut into thin wedges
2 garlic cloves, minced
1 large red pepper, deseeded and roughly chopped
1½ teaspoons paprika
1½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons chipotle paste
1 red chilli, deseeded and thinly sliced
3 pieces of orange peel
2 tablespoons Natura Light Muscovado sugar
400g tinned chopped tomatoes
1 cup chicken stock
3 squares Lindt 80% dark chocolate, roughly chopped
lime wedges and fresh coriander, to serve
Heat the olive oil in a wide based pan. Season the chicken with salt and freshly ground black pepper.
Brown the chicken on both sides in the hot oil, remove from the pan and set aside.
Add the onions to the pan and sauté until softened. Now add the garlic and chopped peppers to the onions and cook for a further 5 minutes.
Add all the spices, chipotle paste, chilli and orange peel. Toast all the aromatics for a about a minute to intensify the flavours.
Stir through the sugar, chopped tomatoes and chicken stock. Return the chicken to the pan and press down to submerge in the sauce.
Cover partially with a lid and simmer for about 45 minutes until the sauce has thickened and the chicken is cooked through.
Press the chocolate into the sauce and allow it to melt completely. Taste the sauce and adjust the seasoning if necessary.
Finally, if you love chicken skin, place the pan under a grill until the skin is blistered and crispy. Serve with extra chilli (optional), coriander and lime wedges.