Recipe by Chef Tweaker
This recipe is adapted from "the Encyclopedia of Creative Cooking" which has been around forever. I like the interesting mix of ingredients. It is reminiscent of a mole but much more simple and not spicy. It called for a whole disjointed chicken which I have replaced with chicken breasts. If you use boneless chicken breasts you will need to watch the cooking time as it will cook faster. I liked Gulf Coast-Style White Rice Pilaf (Arroz Blanco) with this dish.
Top Review by weekend cooker
We were hesitant about the prunes, so I made this without them, but used the rest of the ingredients. I used sliced almonds, as the almonds, and served with some fries, and mashed potatoes, this was a real nice meal. the chicken itself, was very tasty, and had a very nice distinct flavor, that was among one of the best dinners we have had in a while. Made for PRMR Tag.
- 4 chicken breast halves
- 2.46 ml salt
- 1.23 ml pepper
- 118.29 ml flour
- 29.58 ml olive oil
- 453.59 g can chicken broth
- 14.17 g bitter chocolate (half cube)
- 2.46 ml cinnamon
- 118.29 ml blanched almonds, chopped or 118.29 ml sliced almonds, crushed
- 118.29 ml onion, finely chopped
- 236.59 ml carrot, grated
- 118.29 ml raisins
- 12 prunes, pitted
- whole almond, and
- chopped parsley (to garnish)
Directions See How It's Made
- Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it.
- Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid.
- Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened.
- Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken.
- Bake, covered, in preheated 325 F oven for 45 minutes.
- Garnish with chopped parsley and blanched whole almonds.