Chocolate isn't just about dessert, as it adds complexity and depth to savory sauces. Adapted from Adventures in Chocolate by Paul Young
Prep time: 30 minutes
Total time: 1 hour
Yield: Serves 4
Venezuelan Chilli Chocolate Chicken
•2 tablespoons vegetable oil
•2 cloves garlic, minced
•2 shallots, chopped fine
•3 pounds chicken, thighs and legs
•3 Valencia oranges, zest and juice
•3 dried Ghost chili pods, chopped
•2 dried Trinidad Scorpion chili pods, chopped
•1 tablespoon coriander seeds
•15 ounces diced canned tomatoes
•1 tablespoon brown sugar
•3 ounces 70% cacao dark chocolate, broken into pieces
•4 sprigs cilantro, roughly chopped
Cooking directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Heat oil in heavy-bottomed skillet over medium-high heat, about 1 minute. Cook garlic and shallots until tender, 3 to 4 minutes. Brown chicken on each side, about 10 minutes. Add orange juice, zest, fresh and dried chilies, coriander seeds, tomatoes and sugar. Bring to low boil, about 5 minutes. Cover and simmer 20 minutes.
3. Place skillet in oven and cook 20 minutes. Remove from oven and set chicken aside from skillet. Add chocolate pieces to skillet and stir until blended, about 2 minutes, at which point there will be a dark gravy-like sauce. Return chicken to skillet. Serve over rice and black beans with chicken smothered in sauce.
more recipes at www.firehousechilli.com
