Open dried chili (ancho or regular dried chilies)(40 g) with a knife, remove and discard seeds and stems. Cut the remaining flesh into larger pieces. The seeds are sharp and bitter — without them the sauce becomes deep but not burning hot.
Tip
Wash your hands after touching chilies — rubbing your eye will hurt for hours.
Step 02 of 10
Toast the chilies
40 g
Heat a dry 28 cm cm pan over medium heat. Add dried chili (ancho or regular dried chilies)(40 g) pieces and toast 30-60 seconds per side, pressing with a spoon. They should smell fragrant and puff slightly, but not blacken — burnt chili gives bitterness you can't remove.
Step 03 of 10
Soak the chilies
40 g
Transfer toasted dried chili (ancho or regular dried chilies)(40 g) to a bowl, cover with boiling water. Leave for 20 minutes. The chilies need to soften so they blend smooth.
Step 04 of 10
Toast nuts, sesame and bread
50 g
50 g
30 g
1 szt
On the same dry 28 cm cm pan toast one by one: almonds(50 g) (3-4 min, until golden), peanuts (unsalted)(50 g) (2-3 min), sesame seeds(30 g) (1-2 min, stir constantly — burns fast). Transfer each to a large bowl. Finally cut slice of white bread(1 szt) into pieces and toast until crisp and dark golden. Toasting pulls out the oils and gives the sauce nutty depth.
Step 05 of 10
Cook the vegetables
2 szt
5 szt
3 szt
4 łyżka
Cut onion(2 szt) in large dice. Peel garlic cloves(5 szt). Quarter tomato(3 szt). Add oil(4 łyżka) to the 28 cm cm pan, cook onion and garlic 5 minutes over medium heat, add tomatoes and cook another 5 minutes until they release juice and break down slightly.
Step 06 of 10
Blend the paste
40 g
50 g
50 g
30 g
1 szt
2 szt
5 szt
3 szt
40 g
1 łyżeczka
1 łyżeczka
3 szt
1 łyżeczka
1 łyżeczka
1200 ml
Drain dried chili (ancho or regular dried chilies)(40 g) (keep the water). Into a blender put: chilies, toasted almonds(50 g), peanuts (unsalted)(50 g), sesame seeds(30 g), slice of white bread(1 szt), sautéed onion(2 szt), garlic cloves(5 szt), tomato(3 szt), raisins(40 g), cinnamon(1 łyżeczka), ground cumin(1 łyżeczka), cloves(3 szt), black pepper(1 łyżeczka), dried oregano(1 łyżeczka). Add about 500 ml chicken broth(1200 ml) and blend for several minutes into a very smooth paste. If the blender struggles, add some chili water.
Tip
The paste must be genuinely smooth — every almond fragment will be noticeable in the final sauce.
Step 07 of 10
Cook the chicken
1200 g
1200 ml
2 łyżeczka
In a large pot cover chicken thighs(1200 g) with remaining chicken broth(1200 ml) (about 700 ml) so they're submerged. Add salt(2 łyżeczka). Simmer covered over low heat for 25 minutes. The cooking broth will go into the sauce later.
Step 08 of 10
Fry the paste and add chocolate
4 łyżka
60 g
1 łyżka
1 łyżka
2 łyżeczka
In a wide, deep pot heat the rest of oil(4 łyżka). Pour in the blended paste — it will splatter. Cook over medium heat for 10 minutes, stirring, until the paste darkens and starts separating from the oil. This is the key moment — this is how the paste loses its raw taste. Break in dark chocolate (min. 70%)(60 g), add cocoa powder (unsweetened)(1 łyżka), sugar(1 łyżka) and salt(2 łyżeczka). Stir until chocolate melts.
Tip
Cover partially with a lid — the paste spits like stew.
Step 09 of 10
Simmer the chicken in the sauce
1200 g
Pour about 500 ml of chicken cooking broth into the sauce. The sauce should have the consistency of thick cream — if too thick, add more broth. Put chicken thighs(1200 g) into the sauce. Simmer covered over low heat for 25 minutes. The sauce deepens its flavor and the chicken soaks it in.
Step 10 of 10
Serve
300 g
1 łyżka
Cook white rice (to serve)(300 g) according to package. Plate rice, a thigh next to it and a generous ladle of sauce on top. Sprinkle with sesame seeds for garnish(1 łyżka). The sauce is thick and intense — rice balances it.
Bon appétit
How did it turn out?
Enjoy — now it's a matter of patience and a good table.
