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chicken chocolate molé

The word molé comes from an indigenous Mexican word meaning 'concoction' and applies to a variety of sauces there that are particularly good with chicken and turkey (and also with beef). One of the most famous variations includes a small amount of dark chocolate. This makes a delicious rich and creamy sauce, with interesting flavors, and goes well with pasta.
Some organic pasta is made in Italy from durum wheat and fairly traded flour from quinoa, a traditional cereal grown on the high slopes of the Andes in South America. The farmers who produce this are members of Anapqui, the umbrella organization of seven regional co-operatives. Most producers also cultivate potatoes and beans for their own families and keep llamas or sheep. Anapqui pays them a good price and this helps them to stay in their home area while others have to migrate in search of a better income.

Serves 2-3
Preparation: 15 minutes
Cooking: 55 minutes


INGREDIENTS
2 chicken breast fillets
1 tablespoon margarine
1/2 onion, chopped
1 clove garlic, minced 6 peppercorns
2 whole cloves
1/4 cup / 60 ml tomato sauce
1 cup / 240 ml chicken
stock/broth
1/2 slice bread
1/8 teaspoon anise seeds
1 teaspoon sugar
1/4 teaspoon chili powder
1 tablespoon sesame seeds
1/4 cup pignoles/pine nuts
3 wedges Mexican
chocolate* or use
1 ounce / 25 g dark chocolate
water
salt

* Such as I barra (small photo right), available from gourmetsleuth.com

• To begin, place the chicken breasts in a pan and pour in enough water to cover. Boil them for 20 minutes or so and then remove, retaining the stock/broth.
• Now heat the margarine and cook the onion until it is soft. Add the garlic, peppercorns, cloves, tomato sauce, chicken stock, bread, anise, sugar, chili powder, sesame seeds and pignoles/pine nuts. Simmer gently for 20 minutes.
• When ready, puree this sauce in a blender, adding more stock or water if required.
• Then return the sauce to the pan on a low heat and add the chocolate, stirring to melt it.
• Put in the chicken pieces and simmer gently for 10-15 minutes, stirring. Season, and serve with rice or pasta.

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turkey & bean chocolate chili

Just like some Mexican motes (sauces), this chili has a bit of chocolate in it. Serve yogurt or sour cream and grated cheddar cheese alongside. In Aztec times, Mexico's only domesticated animals were dogs and turkeys. According to Reay Tannahill's Food in History, the turkey was brought to Europe in the 16th century, probably traded by Levantine

Serves 6-8
Preparation: 10 minutes
Cooking: 35 minutes


INGREDIENTS
2 onions, chopped
2 red bell peppers,
chopped
6 cloves garlic, chopped
2 pounds / 1 kg ground/ minced turkey
1-2 teaspoons chili powder
11/2 teaspoons ground cumin
2 teaspoons dried oregano
2 cans pinto or red kidney beans, drained
2 cans tomatoes, with juice
3 cups chicken or vegetable stock
3 ounces / 75 g dark chocolate chopped
oil
salt and pepper

• Heat the oil and then saute the onions, bell peppers and garlic over a high heat until vegetables begin to soften, about 10 minutes.
• Now add the turkey and fry for about 5 minutes, stirring, until it begins to brown.
• At this point, mix in the chili powder, cumin and oregano and stir for a minute or so.
• Then add the beans, tomatoes and juice, stock and chocolate. Season, and bring the chili to the boil.
• Reduce heat and simmer uncovered until the mixture thickens, stirring occasionally, tor about 20 minutes. Check the seasoning before serving.

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brazil nut & chocolate mousse

Very rich and tasty - a sophisticated dessert. Brazil nuts come in very hard shells, and each cluster of 6-8 nuts is further secured in a strong outer casing (see small photo). It's interesting to speculatc on how animals and humans first decided to havc a go at cating them ... Perhaps the outer casing cracks opcn as it hits the ground from the great hcight of thc trcc, or pcrhaps they just dry and open up in duc coursc.

Serves 4-6
Preparation: 20 minutes
Time in fridge: 2-3 hours


INGREDIENTS
3 ounces / 75 g bitter chocolate water
1/4 cup / 50 g sugar 4 eggs, separated
1 cup /100 g Brazil nuts, ground or chopped finely
1 cup / 240 ml whipping cream

• Start by melting the chocolate in a basin with 3 tablespoons of water above a pan of boiling water. Stir until the mixture is smooth.
• Now add the sugar and mix well in to dissolve.
• Remove the basin from the heat, and beat in the egg yolks one at a time. Then add the ground Brazils.
• In a separate bowl, beat the cream until it is firm. Fold into the chocolate mixture.
• Now whisk the egg whites until they form peaks and fold them into the mixture also.
• Pour into a serving dish and chill in the fridge for 2-3 hours.

Recipes from "The BitterSweeter World of CHOCOLATE"
Troth Wells & Nikki van der Gagg, 2006 UK


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