Serves 6
Preparation: 10 mins | Cooking: 60 mins

Ingredients:
1 ½ Kg chicken pieces
6 tbsp vegetable oil
1 tin (400g) chopped tomatoes
2 onions, chopped
3 tbsp Spencers Cajun Creole rub
1 cup fresh coriander
1 cup almond meal
¼ cup Anchor breadcrumbs
2 cups (500mL) chicken stock
40g dark chocolate (70% cocoa)
1 Spencers cinnamon quill

1. Heat oil in a large pot/pan and fry chicken for 2-3 minutes each side until golden brown. Remove from pan and set aside.
2. Add tomatoes, onions, Cajun Creole rub, coriander, almond meal and breadcrumbs to the same pan.
3. Cook mixture for 5 minutes before adding chicken stock, chocolate and cinnamon quill. Mix until chocolate has melted then return chicken to the pan.
4. Bring to the boil then reduce heat and cook on a low heat for 45 minutes. Serve with rice or vegetables.