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Fairtrade Chocolate and Chilli Baked Chicken

St Peter's 13-18

Fairtrade Chocolate and Chilli Baked Chicken

Fairtrade Fortnight Chilli Chicken

This sweet yet savoury dish is a South American classic. A slight hint of chilli gives a great kick and makes a perfect Saturday evening ‘fake-away.’

Serves 4 adults


  • Ground cumin x 1tsp
  • Paprika x 1tsp
  • Chilli powder x 1 tsp
  • English mustard x 1tsp
  • Tomato ketchup x 60g
  • Honey x 60g
  • Soft brown sugar x 50g
  • White wine vinegar x 20ml
  • Garlic clove, crushed x 1
  • Crushed chillies x ½ tsp
  • Fairtrade 70% dark chocolate x 90g
  • Instant coffee x 2tsp
  • Water x 50ml
  • Chicken thighs x 8

Preheat oven to 190 degrees Celsius


  1. Mix together the cumin, paprika, chilli powder, mustard, ketchup, honey, sugar, vinegar, garlic and chilli flakes.
  2. Break up the chocolate and place in a bowl with the coffee, sugar and water. Fill a pan with water and place the bowl on top. Heat gently and stir until all ingredients are combined. Remove from heat and once cool add all the ingredients together.
  3. Pour the marinade over the chicken and mix thoroughly. Marinade in the fridge overnight or for a couple of hours before cooking.
  4. Place the chicken on a baking tray lined with parchment and bake until fully cooked and slightly blackened.

Serve with flatbreads, a mixed leaf salad and braised rice.