Original recipe was by Alison Holst & Simon Holst for their slow cooker cookbook. This version has been modified to be done on the stove-top and uses pre-cooked chicken.

Credit: Alison Holst & Simon Holst

Ingredients:

• 1/4 cup of almonds, chopped (could substitute with cashews)
• 2 tbsp sesame seeds (could substitute with sunflower seeds)
• 2 tbsp of oil
• 1 medium-large onion, chopped
• 2-3 cloves of garlic, chopped (or use 1 tsp of garlic salt)
• 1 tsp ground cumin
• 1 tbsp of sweet chilli sauce
• 1 tsp of paprika
• 1/2 tsp of cinnamon
• 1/4 cup of cocoa
• 2 tbsp of tomato paste
• 2 400g tins of chopped tomatoes
• 1.5 kg bone-in chicken pieces, boiled, and bones removed
• 1 tsp salt

Note: The paprika and sweet chilli sauce can be replaced with smoked chipotle paste, or vice-versa.

Method:

Cook onion and garlic in a frying pan until sot. Add chopped almonds, sesame seeds, cumin, and all other ingredients. Cook for 30 minutes on a medium heat until the mixture is heated through.

Serve with rice.

30/03/23