Chicken Molé

Adapted from www.foodnetwork.com   http://www.foodnetwork.com/recipes/paula-deen/quick-chicken-mole-recipe.html

I served this in 2008 for a dinner club that we had at the time.  The host chose the theme - so I opted to have all courses contain chocolate.  We had salad with cacao nibs, meatballs containing cocoa, and this chicken mole as the main course.  Scotch chocolate cake topped off the evening.  Since pure cocoa doesn't have sugar - it's actually bitter on its own - people weren't totally sugared out by the time the meal was over.

Another time, we took a cooking class in which the theme was chocolate.  It featured a cocoa-rubbed steak, an eggplant dish with cocoa and finished up with Mexican hot chocolate - a sprinkle of cayenne pepper giving it a kick.

On Valentine's day we had so much chocolate during the day at Coco Sala - caramel salted hot chocolate, accompanied by a chocolate brioche - with some more chocolate on the side - that we opted for a plain salad for dinner.  We went there specifically for dessert, but the brioche was actually listed as an entrée on the brunch menu.  We've been there before.  If you're looking for a special chocolate experience in Washington, DC, consider a treat at this restaurant!

That was yesterday.  Since today was a snow day, I had more time to cook and made that old chicken mole from our dinner club adventure years ago.  It took a little time, but well worth it!

Ingredients:

2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp chili powder (for milder taste, I used 1 Tbsp cocoa chili powder and 1 tsp regular chili)
1 1/4 tsp ground cumin
3/4 tsp ground cinnamon
14 oz diced tomatoes, drained (I used fire-roasted diced tomatoes)
1 red bell pepper, chopped
up to 2 chipotle peppers, roughly chopped - optional
10 oz low sodium vegetable broth
2 Tbsp smooth natural peanut butter
2 oz bittersweet chocolate, chopped (it melts so don't worry about chopping)
1 - 5 pound chicken, cut into 8 pieces (white meat actually takes up the taste most)
Toasted pumpkin seeds for garnish
Quinoa or rice for serving

Directions:

1) Preheat oven to 350 degrees

2) Heat oil in a sauté pan over medium heat.  Add onion and sauté until translucent.   Add garlic and spices and continue to sauté to toast and develop flavor.

3) Add diced tomatoes, red pepper, chipotle peppers (if using), broth, peanut butter, and chocolate.  Simmer for 10 minutes, keeping the heat low and stirring frequently.  Strain, saving the liquid.  Purée the solids until smooth.

4) If you have time, sear the chicken in a heavy bottomed hot sauté pan over medium-heat until browned on both sides.  Add to casserole dish, cover with all of the puree and 1/4 cup or so of the liquid and bake in the oven for 50-60 minutes.  Garnish with pumpkin seeds and serve with grain of your choice.

Save the rest of the chocolate sauce for another dish!  Enjoy!