Holy Mole: Chocolate Chicken

 The windows were down and a nice summer breeze was blowing through the car as we were driving home from work.  My girls asked their usual question, “Mommy, what’s for dinner?”

“I’m not sure what we are having tonight, but tomorrow we are having Chocolate Chicken.”  I responded nonchalantly, knowing this information will provoke some sort of contorted face and then perhaps a discussion.

“Ewwww. That’s gross.”  My nine and five-year olds say in unison.

“Chicken and chocolate do not go together Mom.” My nine-year old states as if she’s been cooking for years.

“Well if that’s what you’re cooking then I’m not eating it.” My five-year old informed me.

The girls continue to question my sanity and I just smile as we continue our ride home.

The following day we make our way to the grocery store to gather the ingredients for our chocolate chicken dish.  The girls watch very intently as I carefully select the chiles, spices, and tomatoes.

” Is that all we need?”  My nine-year old asks?

“Yep, that’s it!” I respond

“Does that mean we can go home now?” My five-year old asks impatiently.

“Yep, let’s go.” I answer, and just like that we are off on our journey to make the chocolate chicken.

Braised Chicken with Chocolate Mole Sauce:

You will need:

10 dried Ancho chiles

4 dried Chiles Negros

1/3 cup sesame seeds

1 tsp. allspice

1 tsp. ginger

1/2 tsp. chili powder

2 tsp. cumin

2 tsp. coriander

1/4 tsp ground cloves

20 black peppercorns

1 tsp cinnamon stick

5 Tbsp of butter or lard

1/4 cup of raisins

1 corn tortilla broken into pieces

4 tomatillos

10 cherry tomatoes

5 garlic cloves peeled

1 small onion chopped

5 1/3 cups of chicken stock

3  ounces Cocoa Mill Bittersweet Chocolate; coarsely chopped

Salt, pepper, garlic powder, dry mustard

1 large package boneless skinless chicken thighs, 3-4 large chicken breasts

2 Tbsp chopped cilantro

Olive oil

Pre-heat oven to 275 degrees F

1. In a medium bowl cover the dried chiles with boiling water and let stand for 30  minutes.

2. In a large skillet combine the spices: sesame seeds, all spice, ginger, chili powder, cumin, coriander, cinnamon, and peppercorns. Toast the spices over medium heat for 2-3 minutes, until fragrant. Transfer to blender or food processor and grind to a fine powder.

3. In the same skillet melt 1 Tbsp of butter. Stir in raisins and tortilla. Cook the mixture until the raisins are nice and plump and the tortilla is lightly toasted (about 5 minutes). Transfer into a bowl.

4. In the same skillet add tomatillos and cherry tomatoes. Blister the skins for about 12 minutes. set aside.

5. Staying with the same skillet add onions and garlic cloves, cook until lightly browned (about 10 minutes)

6. In a food processor chopped all the tomatoes, onion and garlic. 

7. Blend the raisins and tortilla and 1/3 cup of stock in the food processor.

8.  Melt 1 Tbsp of butter in skillet, add vegetable mixture, spice powder and cook five minutes, drain chiles and 5 cups of chicken stock, cover and let simmer for 1 hour.

9. In a bowl add 1 Tbsp of salt, 2 tsp pepper, 2 tsp garlic powder, 1/2 tsp coriander powder, 1/2 tsp cumin, 1/2 tsp ginger, 1/2 tsp dry mustard. Mix together and rub on chicken.

10. In a skillet  heat a splash of olive oil and 1 Tbsp of butter until melted. Add chicken and brown on each side for 3-4 minutes. Transfer into a 9 x 13 casserole dish.

11. Chop the 3 ounces of Cocoa Mill Bittersweet Chocolate and place in food processor, remove chiles for the sauce and place in food processor over chocolate, mix until you have a thick paste, add back into the sauce, heat for an additional 15 minutes.

12. Take half of the sauce and spoon over the chicken, cover with aluminum foil and place in the oven and cook for 3 hours.

Serve with rice and a nice summer salad. Enjoy!

Side note: My girls thoroughly enjoyed the “Chocolate Chicken” and cleaned their plates.

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Summer Sweets

Summer time is great, vacations, relaxation, cook outs, warm weather and the list goes on and on…  This summer I am going to be cooking some great recipes using Cocoa Mill’s chocolate and sharing the yum factor with you.  I am sure in these recipes you could use any chocolate, but I cannot vouch for any other chocolate than Cocoa Mill, so beware! Jk 😉 (Seriously though try to use an all natural chocolate, the preservatives and waxes used in some chocolates can leave a recipe tasting a little blah.)

The first recipe I want to share is Cocoa Mill Brownies. These tasty little treats are decadent to say the least. This is my go to recipe for a great dessert. I hope you enjoy them too!

Cocoa Mill Brownies:

2 sticks of butter (softened)

6 to 8 ounces dark chocolate

1 cup granulated sugar

1 cup powdered sugar

1 teaspoon of vanilla

3 eggs

1 cup all-purpose flour (can use whole wheat if desired, tastes just as good)

1/2 teaspoon of salt

1 cup chopped walnuts or pecans (if desired, which I do not!)

In a saucepan melt 1 stick of butter and the chocolate, stirring continually so not to burn the chocolate.  Set aside.

In a mixing bowl place 1 stick of butter, sugar, powdered sugar and vanilla mix together.  Add eggs and mix again. Add flour and salt mix until well blended.  Add chocolate and stir until batter is chocolate through and through.  Add nuts last if desired.

Pour batter into a buttered 13 x 9 x 2 baking pan. Bake at 325 degrees F for 35 – 40 minutes or until a knife stuck in comes out clean.

Cool in pan on wire rack.  After it is cooled you can either enjoy as is or top with Nutella for and added yum (this also prevents brownies from drying out.) 

Happy Summer!  Let me know if you try it and what you think!

 

Women & Chocolate

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SALT LAKE CITY — A woman accused of attempting to steal items from the City Creek Harmons grocery store told police she ran out of money and needed Pepsi and chocolate to feed her addiction. (Story from KSL.com Utah)

The story above tells you how far women can and will go for chocolate.

Listen; Mother’s Day is coming up!  Let’s not make our Moms resort to petty crimes just to get what they really want and need.  Sure they may tell you “Oh honey I’m watching my weight.” or “I don’t need any chocolate.” but you know they really want it.

If you do get one of those lame excuses just know chocolate is good for people, and may help our dearest Mothers live healthier lives. The following research backs up this claim:

A study done in the fall by the Journal of the American College of Cardiology showed that a healthy chocolate habit, about two chocolate bars a week  appears to help women reduce their risk of stroke.  The study included more than 33,000 Swedish women who did not have any medical history of stroke, heart disease, cancer or diabetes and were between the ages of 49 and 83.  The ladies completed surveys on 350+ dietary and lifestyle indicators.  See Chocolate is good in more ways than yum.

Women love chocolate.  That is just the bottom line.  Happy Mother’s Day in chocolate, boom, best gift ever, given by you 🙂  Happy Mother’s Day… Enjoy some chocolates.