Chicken with chocolate sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| Serving-pieces of chicken fo | ||
| 1 | Green pepper; chopped | |
| 2 | Large tomatoes, peeled; seed | |
| 2½ | cup | Chicken broth |
| ¼ | cup | Raisins |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Pepper |
| Grated rind of 1 orange | ||
| ¼ | cup | Light rum |
| 2 | Cloves garlic; minced | |
| 1 | Onion; chopped | |
| 3 | Slices canned pimento; chopp | |
| 2 | tablespoons | Chili powder (or to taste) |
| ¼ | cup | Slivered almonds |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Ground cloves |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 2 | Squares bitter chocolate; ch | |
Directions
In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
Posted to MasterCook Digest V1 #167 Date: Fri, 23 Aug 1996 11:56:13 -0400 From: "Ellen C." <ellen@...>