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Chicken in spicy chocolate sauce

For us, Europeans, chocolate is referred to puddings mostly and we don’t easily associate it with the savoury dishes. In the Mexican cuisine, on the contrary, chocolate is quite a regular part of the sauces, I would say it is used as much as the butter in Mediterranean cuisine. This recipe does not belong to the Mexican cuisine, but still uses chocolate in the sauce, which brings that dish to another level.

Chicken in spicy chocolate sauce

  • 4 - 6 medium-range chicken legs (drumsticks and tights separated)
  • 2 tbsp canola oil
  • 2 medium-sized onions
  • 2 small chillies, medium spiced, deseeded
  • 300 - 350 ml chicken broth (water)
  • 1 sprig rosemary
  • 300 ml chopped tomatoes
  • 50 g dark chocolate (85%), chopped
  • 1 tbsp sugar
  • 2 tbsp flour
  • Salt, black pepper
  • Season the chicken parts with salt and pepper, dredge in the flour
  • Heat a bit of oil in a saucepan and fry the chicken legs until golden from all sides
  • Transfer them to a deep saucepan
  • Slice the onion and chilli
  • In a separate pan heat a bit of oil and fry the onion and chili, add the tomatoes, chicken broth, rosemary, chocolate, sugar, salt and pepper. Bring to the boil and cook for 1 min stirring constantly
  • Pour the sauce over the chicken pieces, bring to the boil, reduce the heat and simmer for 1 hour
  • Serve with rice or potato mash

I took Lindt 85% chocolate. If you take unsweetened 90% chocolate, I would recommend using a bit less of it, as the sauce would turn bitter. You can use Tomate frito instead of the chopped tomatoes; in this case, you would need to adjust the sugar.