Spiced Chicken With Chocolate Pasilla Sauce Recipes

SPICY CHOCOLATE CHICKEN

Steps:

• Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
• Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon.
• Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon. Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through.
• Remove the chicken to a platter to rest. Meanwhile, whisk the butter and agave nectar into the sauce. Stir in the peas, then spoon the stew over the chicken pieces.

CHICKEN IN PASILLA SAUCE WITH CHEESY TORTILLAS

Steps:

• Heat oil in large skillet on medium heat. Add chiles; cook 1 min., turning after 30 sec. Place in blender. Add tomatoes and bouillon cube; blend until smooth.
• Cook chicken in large skillet on medium heat 2 min. on each side or until evenly browned on both sides. Add 2/3 of the onions; cook 2 min. Top with tomato sauce; bring to boil. Cover; simmer on low heat 25 min. or until chicken is done (165ºF). Meanwhile, fold each tortilla into quarters; stuff each pocket with 1 Tbsp. cheese.
• Top chicken with tortillas; cook, covered, 5 min. or until cheese is melted and tortillas are warmed. Top with remaining onions and cilantro.

CHICKEN IN A CHOCOLATE SAUCE

Steps:

• Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it.
• Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid.
• Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened.
• Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken.
• Bake, covered, in preheated 325 F oven for 45 minutes.
• Garnish with chopped parsley and blanched whole almonds.

SPICED CHICKEN & APRICOT PASTILLA

Steps:

• Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
• Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
• Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
• Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.