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1
Heat the oil in a flameproof casserole dish over a high heat.
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2
Add the chicken thighs and cook, skin-side down, for 3-4 minutes, or until the skin has turned a lovely golden colour.
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3
Turn the chicken thighs over, chuck in the garlic and cook for a further 30 seconds until fragrant.
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4
Pour in the stock and bring to the boil.
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5
Cover, reduce the heat to low and simmer gently for 20 minutes, or until the chicken is just cooked through and tender.
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6
Meanwhile, heat a medium frying pan over a medium-high heat, then add the jalapeno chillies and red peppers.
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7
Char them, turning occasionally, for 3-4 minutes or until they develop a few really blackened areas.
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8
This will provide the lovely smoky flavour so typical of Mexican cooking.
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9
Once cool enough to touch, skin and deseed the chillies and remove any really charred bits from the peppers.
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10
Finely slice the pieces of pepper and the chillies.
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11
Put the almonds into a food processor and pulse a few times.
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12
You want the almonds to be fairly well ground, but still retain some chunky texture.
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13
Bring the chicken back to the boil over a medium heat, then add the chillies, peppers, almonds, spring onions and orange juice and season with a really good pinch of salt and pepper.
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14
Mix everything together so it is well combined and cook for 10 minutes.
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15
Add the yogurt, reduce the heat to low and simmer gently, stirring occasionally, for afurther 10 minutes, or until the sauce is like a lovely thick soup.
