200g Maya Gold chocolate (alternatively use normal 70% cocoa choc)
250g Muscovado sugar
5 eggs (or can use 4 whole eggs and 1 egg white for a lighter mix)
5 whole dried red chillies or 1 tsp chilli powder
1 rounded tbsp flour
Directions
200 degrees C for 10 mins if using a bun tray for lots of little bites, or 25 mins if using a cake tin for one big bite.
Melt the butter in a saucepan, add the dried chillies and turn the heat off, cover the pan and leave for 45 mins to let them steep. (alternative is to add chilli powder along with the flour at last stage before baking).
Remove and discard chillies, squeezing the butter out of them.
Add Maya Gold chocolate and melt it in with the butter. Transfer to mixing bowl.
Stir in sugar and allow the mix to cool slightly.
Beat in one egg at a time.
Add the tablespoon of flour (and chilli powder if using this instead of whole chillies)
Now pour into cake tin which you’ve lined with baking parchment. Or spoon into well greased bun trays.
Put all the ingredients except the preserved lemons and the coriander in a large saucepan and add water to half cover the chicken. Go easy on the salt at this stage because the preserved lemons will be quite salty.
Cover the pan and simmer gently for about 90 minutes, turning the chicken occasionally, until the flesh is falling off the bones. The sauce should have reduced quite a lot.
Add the lemons and cook 10 minutes longer. Finish with the coriander. Serve with steamed rice.
Highlights from our travels on Mainland, Hoy and Papa Westray (Papay). On Papay we stayed at School Place with Jim and Morag Hewitson who were excellent hosts and supplied the best dinners we had on the trip (is it still going?)
