Theme: Chocolate
Cookbook Used: Faking It
Author: Valli Little
For chocolate week, I could have just done a chocolate cake, souffle, mousse... anything sweet really. But I decided I'd go for something different again and do a savory dish. Teaming chocolate with chicken is definitely something I would not have thought to do, but the Mexicans have been doing it for years, so I thought it was worth a try.
I left the plating up to mum whilst I went to photograph the dish. I came back to the table to find Hamsley having a little taste of the dish. Worried he was going to tell me he didn't like it, I didn't say anything. To my surprise, he turned to me and said it was really good. In fact, one of the most favorite meals I've ever cooked!
I could smell the chocolate as it cooked on the stove. I could also taste the chocolate in the first few bites. It was a delicious dish that I would definitely make again. The corn chips add a different texture to the dish, and also add a nice saltiness that is required. Although, I would definitely serve it with more avocado next time, and maybe a margarita.
Chicken with Chilli Chocolate
Valli Little
Get your hands on:
1 tablespoon olive oil
20g unsalted butter
4 chicken breast fillets
100g pancetta, cut into strips
2 celery stalks, chopped
1 onion, sliced
2 garlic cloves, finely chopped
150ml dry red wine
400ml chicken stock
400g can chopped tomatoes
50g chilli chocolate, borken into small pieces
300g can red kidney beans, rinsed, drained
Serve it with:
Steamed rice
Sliced red chilli
Coriander leaves (optional)
Corn chips
Avocado wedges
1. Preheat the oven to 180°C.
2. Heat the oil and butter in a casserole pan over medium heat. Add the chicken and cook for 2-3 minutes each side until golden, then remove and set aside. Add the pancetta, celery and onion and cook, stirring, for 5 minutes until vegetables soften. Add the garlic and win and simmer for 2-3 minutes. Stir in the stock, tomato and chocolate, then return chicken to the pan. Cover and transfer to the oven for 25 minutes or until the chicken is cooked through.
3. Remove chicken from the pan, cover loosely with foil and set aside in a warm place. Return the pan to the stove over medium-high heat, add the beans and simmer for 4-5 minutes until thickened. Slice the chicken and serve on steamed rice, with the sauce, chilli, and coriander if desired. Serve with corn chips and avocado.
Serves 4.
Looks Yummy! Think I need to make this and read 'Like water for chocolate'!