Chocolate Chicken Recipe
Chocolate chicken is an amazing recipe with a blend of chicken, dark chocolate, aromatic spices, and nuts which combine to give a heavenly taste.
Ingredients
For the Chicken:
- 1-½ kg Chicken
- 3 cups Chicken stock
- Salt (to taste)
- Pepper (to taste)
- 4 oz Vegetable oil (½ cup)
- 4 oz Orange juice (½ cup)
For Mole Sauce:
- 60 g Dark chocolate (at least 80 % cocoa content)
- 1 slice Chunks of one-day-old bread
- 1 Diced onion
- ½ tsp Ground cumin
- ¼ tsp Ground cloves
- 6 Dried long red chillies
- ¼ tsp Coriander seeds
- 1 Cinnamon stick
- 2 tbsp Peanuts
- 1 tsp Oregano
- 1 tbsp Pepitas
- ½ tsp Fennel seeds
- 2-3 tbsp Dried prunes or resins
- 3 cloves Chopped garlic
- ¼ tsp Ground nutmeg
- 400 g Passata
- ½ tsp Allspice
For Serving:
- Corn or flour tortillas
- Finely sliced red onion
- Fresh cilantro
- 2 tbsp White sesame seeds for garnishing
Instructions
- Heat the vegetable oil in a frying pan. Then add dried red chillies to the heated oil. Heat them thoroughly so that they are black but not burnt.
- Take the chillies out of the oil and place them in a bowl. Then add boiling water to the chillies to cover them. Soak for half an hour.
- The oil in the pan just turned into a sort of chilli oil. Transfer this oil to a large saucepan. Heat on medium-high heat and then add chicken. Season with salt and pepper according to your taste and cook each side for 3 minutes.
- When the chicken has been cooked, transfer it to the frying pan and add 1-½ cups of chicken stock and orange juice in it.
- Boil the stock mixture and then keep simmering for 20 minutes. But keep moving or rotating the chicken occasionally to coat it well.
- Now make the mole sauce. Heat the chilli oil in the saucepan, add diced onion and garlic.
- Then add cloves, oregano, fennel seeds, allspice, coriander seeds, nutmeg, cinnamon stick, and cumin. Cook for some time so that all the spices turn fragrant nicely.
- Then add in softened chillies, bread chunks, peanuts, raisins, pepitas, and passata. Add the remaining 1-½ cups of remaining chicken stock. Give a gentle mix and let it simmer for 15 minutes.
- Transfer the sauce away from the heat and remove the cinnamon stick. Blend the sauce in a food processor or a stick blender.
- Add dark chocolate to the blended sauce. When it has melted gently, stir it well to mix in the sauce. Check the taste for adjustments.
- Now make the mole sauce. Heat the chilli oil in the saucepan, add diced onion and garlic.
- In the saucepan or a pot, add the blended sauce and chicken along with the stock and heat them together while the pot is covered.