Ingredients
-
2
-
1/2
-
1
-
1/2
-
1/8
-
1
-
1/2
-
1
-
1/2
-
1
-
1
-
3/4
-
-
-
Directions
Chicken With Tomato Chocolate Sauce – Mole Style, Some of the typical ingredients for original mole sauce are difficult to get here Today I came up with this, and it turned out a pretty good adaptation of the real thing For the harissa, you can use piri-piri, sambal olek or whatever kind of chili preparation you like , I never bought ketchup in my life, but for this recipe I did it! And I doubled the amount of sauce!used the spices as described and all went so well together Before serving I sprinkled some sesame seed over the chicken I found this recipe, really different in the preparation from the traditional ones, but WOW! It was so good, so easy and so amazing I will make this again for sure, thanks for sharing your recipe!, Absolutely stunning! I did make one or two subs based on availability, but I was really pleased with the result For the almond butter, I just used regular butter and it was fine For the Harissa, I made it from Recipe #10251 and it was lovely For allspice, I just used chinese 5 spice Everything else per recipe and served on rice I’ll be looking forward to making this again Made for PAC Spring 2013
23/6/14 – Made again on my birthday using Allspice this time We mixed everything into a bag then vaccum sealed and cooked in sous vide for 1 hour (from frozen) Temperature was 60 degrees celcius The chicken came out so moist, it was incredible
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Steps
|
1
Done
|
In a Non-Stick Skillet Heat Coconut Oil. Fry Chicken Breasts Until Nicely Browned, About 2 Minutes Per Side. Season With Salt and Pepper to Taste. |
|
2
Done
|
Add 1 Teaspoon Honey to the Skillett, Fry Meat For 30 Additional Seconds Per Side. |
|
3
Done
|
Remove from Skillet. |
|
4
Done
|
Saute Minced Garlic For 30-60 Seconds. |
|
5
Done
|
Deglaze Skillett With 1/4 Cup Water, Add Tomato Paste, Harissa, Ketchup and Remaining Water, Add Cinnamon and Allspice. |
|
6
Done
|
Stir in Almond Butter and Chocolate, Stir Until Smooth. Add More Water, If Too Thick. |
|
7
Done
|
Return Chicken Breasts Into Skillet, With Any Juices That May Have Gathered on the Plate. |
|
8
Done
|
Cover Skillett and Simmer on Low Heat For About 5 Minutes or Until Chicken Breasts Are Done. |
|
9
Done
|
Serve With Rice and Salad. |
