GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Mexican Chicken Mash-Up
Everyone knows how much I love chicken and I always say I’d even eat it covered in chocolate… so here it is people.
A fantastic dish, with a smoky chocolate sauce, that I serve with corn chips, freshly diced tomatoes to sooth the chilli chipotle kick, and creamy fresh avocados. But you could easily do a side of rice and tortillas – enjoy – Mwah!
Prep Time: 10 minutes
Cook time: 40 min
Serves: 4 - 6
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 tbsp coriander root, finely chopped
1 chipotle pepper and a little adobo sauce (sauce made from chilli’s)
1 tin tomatoes
3 tbsp peanut butter, smooth
2 cups chicken stock
½ tsp chilli flakes, dried
½ tsp cinnamon, ground
2 tbsp cocoa powder or 40g dark chocolate; the good stuff
1 shredded roasted chicken, skin & bones removed (about 1.3kg)
½ cup chopped peanuts
1 tsp chopped nuts
1 orange, zest only
Pour the oil into a pan and cook the onion, garlic and coriander root until fragrant, soft and golden. Add the chipotle pepper and sauce, cook for a further minute, then pour in the tomatoes. Bring to a boil, stir and cook for 10 minutes.
Remove from heat, add the peanut butter, stock and spices, then using a hand blender, whizz until smooth. Season with salt and plenty of freshly ground black pepper.
Return the sauce to pan, simmer for about 15 minutes then add the chocolate, stirring until melted.
Add your shredded chicken to the sauce and stir until coated and heated through.
TO SERVE : Garnish with nuts, sesame seeds, orange zest and coriander. Eat with white rice or on tortillas.
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