Tomorrow I will be preparing chicken with chilli chocolate , this is a simple version of a Mexican mole stew , the secret to its success is a good quality dark chilli chocolate .
Firstly preheat your oven to 180 deg C
Use a good ovenproof pan and heat 2 tbs of ghee oven a medium heat .
Add 4 whole chicken breasts and cook for 3 minutes each side until golden , remove and set aside .
Add 100gm of sliced pancetta to the pan along with 2 chopped celery stalks and 1 onion peeled and sliced , stir until the vegetables soften .
Add 3 garlic cloves peeled and finely chopped , along with 200ml of dry red wine and simmer for 3 minutes .
Stir in 400ml of chicken stock
1 x 400gm of diced tomatoes
50 gm of dark chilli chocolate broken into small pieces .
Now return the chicken fillets to the pan .
Cover and transfer the pan to the oven for 25 minutes or till the fillets are cooked through .
Remove the fillets to a warm plate and cover loosely with foil .
Return the pan to the stove top and add 400gm tin of red kidney beans ( drained and rinsed ), simmer for 5 minutes until thickened .
Slice the chicken fillets and serve on quinoa and freehah grain mix , with the sauce , chilli and coriander .
Place avocado wedges and corn chips along side .
Firstly preheat your oven to 180 deg C
Use a good ovenproof pan and heat 2 tbs of ghee oven a medium heat .
Add 4 whole chicken breasts and cook for 3 minutes each side until golden , remove and set aside .
Add 100gm of sliced pancetta to the pan along with 2 chopped celery stalks and 1 onion peeled and sliced , stir until the vegetables soften .
Add 3 garlic cloves peeled and finely chopped , along with 200ml of dry red wine and simmer for 3 minutes .
Stir in 400ml of chicken stock
1 x 400gm of diced tomatoes
50 gm of dark chilli chocolate broken into small pieces .
Now return the chicken fillets to the pan .
Cover and transfer the pan to the oven for 25 minutes or till the fillets are cooked through .
Remove the fillets to a warm plate and cover loosely with foil .
Return the pan to the stove top and add 400gm tin of red kidney beans ( drained and rinsed ), simmer for 5 minutes until thickened .
Slice the chicken fillets and serve on quinoa and freehah grain mix , with the sauce , chilli and coriander .
Place avocado wedges and corn chips along side .
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