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Cocoa Tagine

Name: Cocoa Tagine
Total time: 50 min
Yield: Serves 4
Cuisine: Fusion
Ingredients: 400g Chicken Thigh; 1 tbsp Cocoa Powder; 1 Onion; 8 Dried Apricots; 1 Cinnamon Stick; 1 piece Ginger; 3 tbsp Almonds; 2 tbsp Honey; 2 tbsp Olive Oil

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐⭐

'Chocolate Island' São Tomé's prized cocoa, simmered into a fragrant Moroccan tagine.

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📖 The Story Behind This Dish

São Tomé and Príncipe, known for its premium cocoa, lends its cocoa powder to Morocco's conical clay-pot tagine, layered here with chicken and dried fruit in a classic sweet-savory braise. Cocoa's gentle bitterness folds beautifully into the honey and cinnamon.

🌆 Where it's eaten: A Roru original where the bounty of the 'Chocolate Island' meets the clay-pot cooking of North Africa.

🥕 Ingredients (serves 4)

Chicken Thigh 400g
Cocoa Powder 1 tbsp
Onion 1
Dried Apricots 8
Cinnamon Stick 1
Ginger 1 piece
Almonds 3 tbsp
Honey 2 tbsp
Olive Oil 2 tbsp

👩‍🍳 Instructions

Thinly slice the onion and sauté in olive oil.
Add the chicken thighs and cook until the surface turns white.
Add the cocoa powder, ginger, and cinnamon stick, and stir until fragrant.
Add water to halfway up the chicken, cover, and simmer for 30 minutes.
Add the dried apricots and honey, and simmer for another 10 minutes.
Dry-toast the almonds and scatter on top to finish.

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