Chocolate Chicken

From: justcallmetoni

On Jun 20, 2005

As a big fan of dishes like mole, adovada and such, this recipe had tremendous appeal to me. I was a tad dissapointed but see some potential here. First, the recipe did not specify the type of breast — I used one with skin and bone. This did not work well at all as the paste did not penetrate much beyond the surface. So, you had a top that had a wee bit of flavor and the rest of the chicken was bland and flat. Use a boneless breast cut pretty thin instead. Also, a bit of cumin or garlic powder might improve this as well. The choolate paste itself was sort of dull - certainly when there was no whiskey for me or the chicken. I served mine with Black Bean and Couscous salad and I have to say the bites were the two things were mixed made a much tastier chicken. Will play with this a bit more.

From: amthrupm

On Dec 6, 2004

delicious, easy to make. i would suggest cutting open the breasts and putting some of the sauce in before grilling. I also threw vegetables in the skillet (green capsicum, baby corn, and mushrooms) to soak up some of the flavors and finished the dish with scotch whisky and a quick flambe. — Dessert??? whiskey hot chocolate! what a way to warm up the spirit and body on a december evening!