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Saturday, May 02, 2015

Chicken in Dark Cocoa and Fig Sauce

Chicken in Dark Cocoa and Fig Sauce

The combination of dark cocoa powder and dried figs in a pan sauce takes this chicken dish from good to awesome in my kitchen, at least for the other adult in the household. Not being a fan of chicken or other meats, I can take it or leave it.

Some sauteed onions and colorful mini peppers form the base for the sauce while dried figs and a dollop of fig preserves plus the dark cocoa bring the earthy deliciousness that is hard to describe.

2 boneless skinless chicken breasts, cut into thin strips for easy cooking
1 medium onions, diced finely
6 mini red, yellow, orange peppers, diced finely
2 Tbsp dark cocoa powder
2 Tbsp fig preserves
4 dried figs, reconstituted in red wine, coarsely minced or ground
1 Tbsp homemade Taco Seasoning
1 Tbsp lemon pepper seasoning
salt to taste
2 Tbsp olive oil


  1. Heat the oil in a pan, add the onions and bell peppers, the seasoning and saute
  2. Add the chicken strips, cocoa powder and fig preserves plus the minced figs in red wine
  3. Stir well, add just enough water, cover and cook at medium heat till chicken in cooked and the sauce has the desired consistency - not too runny, not too goopy
  4. Serve with Black bean rice and some steamed broccoli
Black bean rice:
  1. Heat 1 Tbsp of oil in a pan
  2. Add a teaspoon each of sage powder, paprika, and Italian seasoning mix, then add 2 cups of cooked and seasoned black beans, stir well
  3. Add 4 to 5 cups of cooked rice, sprinkle some salt to taste, stir well, turn off heat, serve warm

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