Chicken in Tomato‑Cocoa Sauce

Ingredients

• 600 g chicken breast fillets (4 fillets)
• Salt
• Pepper
• 4 tbsp olive oil
• 30 g whole wheat breadcrumbs (2 tbsp)
• 30 g cocoa nibs (2 tbsp)
• 1 Red Onion
• 1 Garlic clove
• 400 g cherry tomatoes
• 2 tbsp balsamic vinegar
• 30 g dark chocolate (at least 85% cacao, one piece)
• 250 g Wild rice blend
• 10 g basil (half a bunch)

Instructions

1. 1.

   Pat the chicken breast fillets dry and season with salt and pepper. Heat 2 tbsp olive oil in an oven‑proof skillet over medium to high heat; brown the meat all around for about 6–7 minutes.

2. 2.

   Meanwhile, crush the breadcrumbs and cocoa nibs in a mortar. Peel and dice the onion and garlic. Wash and halve the cherry tomatoes.

3. 3.

   Remove the fillets from the pan, coat them in the breadcrumb‑cocoa mixture, pressing lightly to adhere. Set aside.

4. 4.

   Heat the remaining oil in the skillet. Sauté the onion and garlic over medium heat for 2 minutes. Add the tomatoes and balsamic vinegar; simmer on low for 3–4 minutes, gently crushing the tomatoes as they cook.

5. 5.

   Add the chocolate, stir until melted, and season the sauce with salt and pepper. Return the chicken to the pan and bake in a preheated oven at 200 °C (180 °C fan‑forced) for about 15 minutes, or until cooked through.

6. 6.

   Cook the wild rice according to package instructions using 2½ times the amount of boiling salted water; cook for 15 minutes until al dente. Drain in a sieve and let stand.

7. 7.

   Wash, dry, and roughly chop the basil. Plate the chicken in the tomato‑cocoa sauce with the wild rice and garnish with basil.