INGREDIENTS

  • 1 tablespoon olive oil
  • 2 medium brown onions finely chopped
  • 4 cloves of garlic finely sliced
  • 5 large Roma tomatoes (blackened in oven 220C for 8 minutes)
  • 2 chipotle peppers
  • 2 tablespoons of adobo sauce from chipotle peppers
  • ½ cup toasted pumpkin seeds (pepitas)
  • ¼ cup raisins
  • 3 tablespoons raw cocoa or unsweetened cocoa
  • ½ teaspoon salt
  • 1½ teaspoons cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon ground star anise
  • ¼ teaspoon ground cloves
  • 1 kg chicken thigh bone in, skin removed

To serve

  • Corn tortillas
  • Crumbled sheeps feta
  • Sliced avocado
  • Lime
  • Coriander

METHOD

  1. Set your Multicooker to sauté, add in the onion, garlic and olive oil and cook till soft and
    translucent (3 – 4 minutes)
  2. Tip onions, garlic and olive oil into blender and process till smooth, add in the tomatoes,
    chipotle peppers, adobo, pumpkin seeds, raisins, cocoa, salt and spices, blend again till
    smooth
  3. Add another tablespoon of oil to the bottom of your Multicooker, add in the chicken
    thighs, and pour in pureed sauce. Cover with lid, lock in place with vent closed and set
    cooker for 12 minutes. Once timer has gone off, release steam immediately.
  4. Pull the chicken from sauce and set aside, adjusting cooker to sauté mode, continue to
    cook till sauce is thick and smooth in consistency.
  5. Remove bones from chicken and shred finely using fingers, return shredded chicken back
    to sauce. Turn off and allow to sit for 15 minutes before seasoning and serving