Wednesday, August 3, 2011

Chicken Mole

This week I wanted to experiment with savory chocolate recipes. I love the pairing of dark chocolate and cinnamon. Chocolate gives this classic South American dish a rich depth that complements the spices perfectly. It isn't sweet at all but still feels very indulgent.
Adapted from a recipe by Diana de Cicco of SheKnows.

Servings: 6
Total time: 35 minutes


3-4 T olive oil
Cayenne pepper to taste
Freshly ground black pepper
1.5 lbs chicken, cubed
1 T chili powder
2 tsp ground cumin
1 tsp ground cinnamon
1.5 oz unsweetened chocolate
30 oz canned stewed tomatoes, chopped

Heat 2 TB olive oil in a large pot over medium high heat. Sprinkle the chicken with cayenne and black pepper to taste. Add the chicken to the pot and cook until done, about 10 minutes. Remove and set aside.

Add 1-2 more TB of olive oil to the pot depending on how much leftover oil is still in the bottom. Lower the heat to medium. Combine the chili powder, cumin, and cinnamon. Add more cayenne and black pepper to taste. Pour the spice mixture into the pot and cook until blackened, about 5 minutes. Stir occasionally.

Decrease the heat to medium-low and add the chocolate. Stir occasionally until the chocolate is melted. Add the chopped stewed tomatoes. Increase the heat to medium high and bring to a boil. Simmer for about 10 minutes to reduce the sauce. Add the chicken and stir to combine. Serve warm.

Melting the chocolate in the spices
After adding the tomatoes
I'm not sure how it is traditionally served but it would be good over rice

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