Mexican Chocolate Chicken

Roasted chicken topped with a rich, brown sauce inspired by traditional Mexican mole sauce - only 6 ingredients!


6 - 8 pieces of chicken (your choice - I like thighs for this recipe)

1 onion, finely diced

3 cloves garlic, chopped

1/2 teaspoon cayenne pepper

1/2 teaspoon cinnamon

3 tablespoons tomato paste

2 cups chicken stock

1 square (1 ounce) unsweetened chocolate

      The Recipe

Preheat oven to 400 degrees F.  Arrange chicken in roasting pan, season with salt and pepper and bake until done (about 40 minutes).

Meanwhile, in a medium saucepan, saute onion in a little olive oil until softened.  Stir in garlic.  Add cayenne, cinnamon and tomato paste, stirring.  Pour in chicken stock, bring to a boil and let simmer ten minutes.  Add chocolate and stir until melted.  Pour over baked chicken.  Serves 6 - 8.




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Copyright © by Robin Benzle. All Rights Reserved