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Ingredients
Method
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 chopped garlic cloves
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp smoked paprika
- Bunch of coriander, chopped
- 4 chicken thighs, cut into chunks
- 2 x 400g tin of black beans, drained
- 250g passata
- 200ml chicken stock
- 1 tsp vinegar
- Salt and pepper
- 3 squares of dark chocolate
- Rice, to serve
- Heat the oil in a saucepan, and gently fry the onion for 10 minutes. Add the garlic, oregano, bay leaf, chilli, cumin, paprika, and coriander stalks, and cook for a further minute.
- Add the chicken, beans, stock, passata, vinegar, and some salt and pepper. Bring up to the boil, then simmer for 15 minutes. Stir in the chocolate, and simmer for 5 minutes more. Serve scattered with coriander leaves, next to a pile of rice and some soured cream, if you fancy it.
1 hour
4 serving
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