Venezuelan chocolate chilli chicken

• 1 tbsp coriander seeds
• 1 x 400g tin chopped tomatoes
• 1 tbsp dark muscovado sugar
• 150 g (5.3oz) Venezuelan dark chocolate, broken into pieces
• 25 g (0.9oz) coriander leaves, chopped or torn
• 4 banana shallots, chopped finely
• 2 garlic cloves, chopped finely
• 1 tbsp light olive oil
• 4 chicken thighs
• 4 chicken drumsticks
• 3 oranges, juice and zest only
• 3 fresh red chillies, finely diced
• 2 tsp dried mulatto chillies (or other mild chillies)

1. Preheat the oven to 200C/gas mark 6.
2. In a casserole dish, saute the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides.
3. Add the orange juice and zest, fresh and dried chillies, coriander seeds, tomatoes and sugar and simmer for 5 minutes.
4. Pop on the lid and cook in the oven for 20 minutes.
5. Remove from the oven, lift out the chicken and stir the chocolate into the remaining sauce.
6. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

coriander seeds, tomatoes, muscovado sugar, dark chocolate, coriander, banana shallots, garlic, olive oil, chicken thighs, chicken, oranges, red chillies, chillies

Taken from www.lovefood.com/guide/recipes/44224/venezuelan-chocolate-chilli-chicken (may not work)