Sweet chili chicken ragout
In this chicken ragout the harmony of the spicy and a bit sweet tastes is quite interesting. Really worth to try once.
Ingredients
- 2 dried chili
- 2 spoon oil
- 8 leg of a chicken drumsticks (with bone but with no skin, drumstick and upper part too)
- 2 onion
- 2-2 teaspoon ground cumin and cinnamon
- 3 cloves of garlic
- 50 g raisin
- 400 g canned cut tomato
- 25 g dark chocolate
- 1 smaller red onion
- sour cream
Apply salt and pepper on the drumstick and on the upper part too. Put the chili into a small bowl, into hot water (just to pester the chili). Let it soak for 20 minutes than remove the seeds. Meanwhile toast the meats on heated oil about 5-10 minutes, once you removed the chicken put them onto a plate, steam the cut onion. Add the cinnamon, cumin and shuffle for a minute.
Put the unseeded chili with 4 spoons of its juice, roughly smashed garlic and raisin into the mixer. Shuffle them well. Mix with the tomato. Put back the chicken into the bowl, pour in the mixed tomato sauce and an extra 400ml water, cover and steam for an hour. Shuffle sometimes. When you are ready, put the chicken into plates, remove the meat from the bone with two forks, and throw out the bones. This way put back the meat and the dark chocolate together to cook for another 30 minutes, but don’t cover to let the sauce densify. If you ind the sauce too dense at the end, you can add some more from the chili’s juice. Serve with cooked rice, sliced red onion and sour cream.
