Ingredients

1 tbsp light olive oil

1 medium onion, diced

2 cloves garlic, minced

2lbs skinless, boneless chicken thighs

6 tbsp Chocolate Sauce

2 tbsp balsamic vinegar

1 x 14oz can fire roasted diced tomatoes

½ cup dried apricots, chopped

3 carrots / 1 /2 cups diced

1 tsp cumin powder

1 tsp instant coffee powder

1 tsp salt

1 tsp freshly ground black pepper

¼ cup red wine

Method

In a skillet heat the oil and add the chopped onions. Sauté gently for 2 minutes until translucent. Stir in the garlic and transfer the mixture to your slow cooker.

In the same skillet, add the chicken pieces and brown on both sides for 2 minutes.

Stir the chocolate sauce and the balsamic vinegar into the browned chicken and transfer the chicken mixture to your slow cooker. Use a spatula to scrape all the chocolatey goodness from the skillet!

Add the tomatoes, apricots, carrots, cumin, coffee, salt, pepper and red wine to your slow cooker and stir well into the chicken mixture.

Cover and cook on LOW for 5-6 hours or HIGH for 2 ½ - 3.

Spoon over rice with the sauce or serve shredded wrapped in corn tortilla with a drizzle of sour cream and chopped avocado.