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.
Ingredients
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
Preparation
- Heat the oil in a pan, add the onions and bell peppers, the seasoning and saute
- Add the chicken strips, cocoa powder and fig preserves plus the minced figs in red wine
- 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
- Serve with Black bean rice and some steamed broccoli
Black bean rice:
- Heat 1 Tbsp of oil in a pan
- Add a teaspoon each of sage powder, paprika, and Italian seasoning mix, then add 2 cups of cooked and seasoned black beans, stir well
- Add 4 to 5 cups of cooked rice, sprinkle some salt to taste, stir well, turn off heat, serve warm
Labels: blackbean, chicken, chocolate, dark cocoa, fig
0 Comments:
Post a Comment
<< Home