Ingredients
4 tbsp olive oil
2 cloves garlic, minced
1 serving-pieces of chicken for 6 per, sons
1 onion, chopped
1 green pepper, chopped
3 slices canned pimento, chopped
2 large tomatoes, peeled, seeded, and, chopped
2 tbsp chili powder (or to taste)
2 1/2 cup chicken broth
1/4 cup slivered almonds
1/4 cup raisins
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 grated rind of 1 orange
2 squares bitter chocolate, chopped
1/4 cup light rum
Directions
In casserole, heat oil and cook garlic for a few moments to flavour
oil; add chicken and brown. Remove chicken. In remaining fat, cook
onion, green pepper, pimento, and tomato over gentle heat for 10
minutes. To onion mixture, add chili powder, blending well. Add
broth, almonds, raisins, seasonings, and rind; simmer, covered, 30
minutes longer. Add chocolate, stirring until melted. Replace
chicken, spooning sauce over. Bake, covered, at 350 degrees for 1
hour, or until chicken is tender. Warm rum, ignite it, and pour over
contents of casserole; allow to stand for a few minutes. Source: Jack
Shyba, FidoNet Cooking Echo
Servings: 6 servings
Chicken With Chocolate Sauce (Chicken Mole) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chocolate; Dessert; Poultry; Sauce
The History of Recipes
Written recipes as a concept can be tracked way back into history, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, old records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As our culinary historical trip moves to more modern times there were two interesting books published in the fourteenth century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that is popular today, but rather accounts of the types of food eaten by the upper classes. Over the following few centuries, the rich and powerful families of Europe competed with each other to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the 1800s that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery publications are in high demand, as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chicken With Chocolate Sauce (Chicken Mole) recipe.
