Sweet and smoky Mexican chicken

Jonny Sharp: "this is a suprising shock to the taste buds. firs…" Read More


  • 2 red peppers (medium)
  • 3 cinnamon sticks (small, freshly ground, or, failing that, 1½ tbsp ground cinnamon)
  • 4 chillies (chipotle, soaked in boiling water for 30 minutes, drained, seeds and stalks removed)
  • 3 cloves garlic (peeled and roughly chopped)
  • 2 1/2 tablespoons white wine vinegar
  • 2 1/2 teaspoons soft brown sugar
  • 75 milliliters olive oil
  • salt
  • black pepper
  • 1.75 kilograms whole chicken legs (ie with both drumsticks and thighs, skin-on)
  • 20 grams dark chocolate (finely grated)
  • 650 grams potatoes (baby maris peer, or other roasting potato, peeled and halved)
  • 2 sweet potatoes (medium, cut into 2cm x 6cm wedges)
  • 2 red onions (medium, peeled and quartered)
  • 10 grams coriander leaves (roughly chopped)
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    Made it

    NutritionView More

    Sodium25% DV600mg
    Fat109% DV71g
    Protein167% DV85g
    Carbs18% DV55g
    Fiber36% DV9g
    Calories1230Calories from Fat640
    Total Fat71g109%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat640
    Total Carbohydrate55g18%
    Dietary Fiber9g36%
    Vitamin A240%
    Vitamin C190%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jonny Sharp 6 months ago
    this is a suprising shock to the taste buds. first time with chocolate in my food but it pays off in this dish definatly make this again
    Jack S. a year ago
    Would be better with boneless thighs as opposed to quarters in my opinion. The marinade is very tasty and I will be making it again. Had to use a Chipotle paste as I couldn't get any of the chillis
    Judy T. 2 years ago
    This was so lovely, part boiled the potatoes. I didn’t take the skin of the peppers just blended everything together. Grated the chocolate all over the top and then added the sauce. Going to make this again yum yum
    Jonny T. 4 years ago
    Really easy dish to make, and tasty as heck. I was pleasantly surprised by how true to the picture my final construction actually looked, usually they look like anaemic imposters. The peppers are fiddly, yes, but the sauce they blitz to make up is so delicious. I found dipping them in cold water helped (as it does with tomatoes) but that may have just been confirmation bias on my part. I also made the mistake of replacing the Chipotle chillies with some of my own plant grown ones, utterly ignorant of how bloody hot they were. After four pints of water and a vat of yoghurt, I made a new batch with the right chilli proportions and it was the bees knees. Maybe add chillies to the mix after tasting and as you go? I'd echo what others have said though: I'm not entirely sure the chocolate adds anything of note, save maybe some aesthetics if grated on top of the skin. You could also make sauce days in advance, even marinating the chicken, just just easily throw in the oven when you get home for an easy but awesome meal. I'd reckon it'd freeze well too. All in all, very tasty, and true to the easy and straight forward recipe (and picture!)