There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.
Heat the oven to 400°F.
In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.
Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.
Photo: Anders Schønnemann