This dish is super easy, healthy and fresh, yet it will give you the comforting feeling, we all crave during the cold months. I am not a big fan of chocolate and orange combination, but it really works in this recipe, making the sauce rich and fragrant, and you can tell chicken loves being smothered in it too!
This recipe is my adaptation of Venezuelan Cocoa and Chilli Chicken, and it normally serves two hungry people, here's what you need:
2 organic skinless chicken breasts, sliced
1 white onion, chopped
1 clove of garlic, minced
1 tbsp of oil, I use coconut oil
a tin of chopped tomatoes (400g)
a small tin of butter beans (210g)
juice and zest of 1 orange
1 cube of chicken stock
1 tsp of coriander seeds
a good pinch of paprika
1 tsp of onion powder or granules
3 tsp of honey
1 tbsp of good quality cocoa powder
a splash of hot sauce
a pinch of salt and pepper to taste
a bunch of coriander leaves
Pop your onion and garlic in a heated deep pan, and let it brown for few minutes, then add your chicken and cook it until it's nice and golden. Now add the tomatoes, orange juice and zest, coriander seeds, chicken stock cube, paprika, onion powder and honey. Season it with salt and pepper, stir and leave to simmer for 10 minutes. By the time you come back to check on the chicken, your kitchen will be smelling of juicy oranges, it will make your mouth water!
Now stir the butter beans and cocoa powder in, add a splash of hot sauce (more or less it's up to you). Leave it on low heat for another 5-10 minutes, depending on how hungry you are.
Try the sauce and season with more salt and pepper if you feel like it needs it. Sprinkle a generous amount of torn coriander leaves on top and serve it with a side of brown rice and a large green salad or veggies of your choice.
And a close up.. Enjoy!