- 4 ServingsServings
- 4 chicken breast halves, bone-in and skin on
- 3 TBLS olive oil
- 1 yellow onion, medium size, finely diced (about 1 cup)
- 1 green bell pepper, finely diced (about 1 cup)
- 1 jalapeno pepper, finely chopped (about 2 tablespoons)
- 1/4 cup almonds, chopped
- 3 cloves garlic, smashed
- 2 TBLS chili powder
- 1 tsp fresh ginger, grated
- 1/2 tsp thyme leaves, chopped
- 1/4 tsp anise seed
- 1/4 tsp cinnamon
- 3 tomatoes, medium size, chopped
- 1 cup chicken broth, plus more as needed
- 3 TBLS almond or peanut butter
- 2 ounces chocolate, chopped
- 1 tsp salt
- 1/2 tsp Black pepper
- 2 TBLS sesame seeds
1 Preheat oven to 350 degrees F. In large Dutch oven over medium-high heat, warm oil.
2 Place chicken in Dutch oven and cook, turning, until brown on all sides, about 8 – 10 minutes.
3 Remove chicken from pan and set aside. Add onion to the hot pan and stir to brown slightly, about 5 minutes. Add bell pepper, jalapeno pepper, almonds and garlic; sauté until aromatic, about 3 minutes.
4 Add chili powder, ginger, thyme, anise seed and cinnamon. Sauté until aromatic, about 30 seconds. Add tomatoes.
5 Pour in 1 cup chicken broth and stir to deglaze pan, scraping up any browned bits from the bottom of pan.
6 Whisk in almond or peanut butter, return chicken and any juices to pan. Bring to a boil.
7 Cover pan and transfer to hot oven. Braise chicken until tender, about 1 hour. Add a little chicken broth as needed throughout cooking time to keep level constant.
8 Remove pot from oven. Remove chicken from pot; cover to keep warm. Add chocolate to sauce, stirring to melt. Add salt and pepper. Return chicken to sauce in pot and turn to coat evenly.
9 Bring mixture to simmer over medium heat to warm chicken throughout. Remove chicken to serving platter; sprinkle with sesame seeds.
National Chicken Council