Chicken in Spicy Mexican Chocolate Sauce

Ingredients

• 4 red chili peppers
• 3 tomatoes
• 50 g almond slivers
• 0.25 tsp cinnamon powder
• 0.5 tsp anise powder
• 1 tsp clove powder
• 1 Garlic clove
• 4 chicken breast fillets (150 g each)
• 2 tbsp sunflower oil
• 500 ml chicken broth
• 75 g dark chocolate
• Salt
• Pepper
• 2 green bell pepper strips
• 2 tbsp raisins

Instructions

1. 1.

   Clean, wash and slice the chili peppers into rings; remove seeds if desired. Wash and dice the tomatoes. Toast almond slivers in a dry pan until golden brown and set aside.

2. 2.

   Blend cinnamon, anise, clove powder with tomatoes, half of the chilies, and almonds in a blender until smooth. Peel garlic and cut into thin slices.

3. 3.

   Wash and pat chicken fillets dry. Heat oil in a skillet. Sear chicken with garlic slices for 3 minutes on medium heat, then remove from pan.

4. 4.

   Add the spicy tomato paste to the skillet; sauté while stirring for 3-5 minutes. Pour in broth, bring to a boil. Chop chocolate, add it and let melt into sauce, adding more broth if needed.

5. 5.

   The sauce should be as thick as liquid cream. Season with salt and pepper. Return chicken to sauce, cover and simmer gently for about 30 minutes.

6. 6.

   Meanwhile clean, wash, seed and chop bell peppers. After 20 minutes add raisins and remaining chili rings to the chocolate sauce and cook together.

7. 7.

   Serve the chocolate chicken sprinkled with remaining toasted almonds.