Sweet and smoky Mexican inspired chicken

dinner · ⏱ 115 min · 8 portions · 45.0 g carbs / portion

v4 · rb0e705f985 20260727Z1751 2 pieces red pepper 4 pieces chipotle chilli 75 ml olive oil salt to taste black pepper to taste 10 g coriander leaf 🔥 preheat the oven to 200°C 🔥 ⏱ 30 min roast the red peppers until the skin has blackened 🍳 ⏱ 30 min soak the chipotle chillies in boiling water then drain and remove seeds and stalks 🔪 peel and process the roasted peppers with cinnamon, chipotle chilli, garlic, white wine vinegar, brown sugar, salt, half the olive oil, and water 🍽 ⏱ 1 min blitz the mole mixture until smooth and transfer to a bowl 🌀 mix the chicken legs and chocolate to coat 🌀 mix the potatoes, sweet potato wedges, and onions with remaining olive oil, salt, and black pepper 🌀 combine chicken with potato and onion mixture 🍽 tip everything on to a large baking tray and arrange chicken skin-side up 🔥 ⏱ 50 min roast until the chicken and vegetables are cooked and nicely coloured 🍽 sprinkle coriander on top and serve at once Smoky Mexican Chicken 🎉 3 pieces cinnamon stick 1½ tbsp ground cinnamon 3 pieces garlic clove 2½ tbsp white wine vinegar 2½ tsp soft brown sugar 1.75 kg whole chicken leg 20 g dark chocolate 650 g baby maris peer potato 2 pieces sweet potato 2 pieces red onion 38 ml whole chicken leg, dark chocolate baby maris peer potato, sweet potato, red onion 38 ml coriander leaf
http://flowcooking.food/en-us/recipe/724/sweet-and-smoky-mexican-inspired-chicken/