GRILLED CHICKEN WITH CHOCOLATE PORT WINE SAUCE
Ingredients
FOR THE SAUCE
1 tbs almonds, slivered 1 onion, diced 4 garlic cloves 2 tsp extra virgin olive oil 2 large tomatoes, diced salt to taste
1 tsp pink peppercorns 1 cup chicken stock 1 cup port wine
2 large red chillies 30 gm bittersweet chocolate FOR THE CHICKEN
4 chicken breasts (skinless), halved sea salt with herbs ground pink pepper to taste
FOR THE SAUCE
1 tbs almonds, slivered 1 onion, diced 4 garlic cloves 2 tsp extra virgin olive oil 2 large tomatoes, diced salt to taste
1 tsp pink peppercorns 1 cup chicken stock 1 cup port wine
2 large red chillies 30 gm bittersweet chocolate FOR THE CHICKEN
4 chicken breasts (skinless), halved sea salt with herbs ground pink pepper to taste
Method
FOR THE SAUCE Grind the almonds, onion and garlic to a smooth paste. Heat the oil in a pan and sauté the paste.
Add the tomatoes, salt and pink pepper. Add the chicken broth, chilli, port wine and bring to a boil. Let this cook for six minutes.
Add the chocolate and bring to a simmer. Turn off the heat.
Pass the sauce through a blender and then a fine sieve and keep aside. FOR THE CHICKEN
Dry the chicken breasts and season them well with salt and pepper. On a grill pan, heat some oil and then proceed to grill the chicken for three minutes on each side till done.
Serve the chicken over the sauce. Garnish with micro greens.
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FOR THE SAUCE Grind the almonds, onion and garlic to a smooth paste. Heat the oil in a pan and sauté the paste.
Add the tomatoes, salt and pink pepper. Add the chicken broth, chilli, port wine and bring to a boil. Let this cook for six minutes.
Add the chocolate and bring to a simmer. Turn off the heat.
Pass the sauce through a blender and then a fine sieve and keep aside. FOR THE CHICKEN
Dry the chicken breasts and season them well with salt and pepper. On a grill pan, heat some oil and then proceed to grill the chicken for three minutes on each side till done.
Serve the chicken over the sauce. Garnish with micro greens.
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An extract from the article in The Washington Post reads: “Chocolate deficits, whereby farmers produce less cocoa than the world eats, are becoming the norm. Already, we are in the midst of what could be the longest streak of consecutive chocolate deficits in more than 50 years.” It goes on to reveal, “Last year, the world ate roughly 70,000 metric tons more cocoa than it produced. By 2020, the two chocolatemakers (two of the world’s biggest, Mars, Inc. and Barry Callebaut) warn that number could swell to 1 million metric tons, a more than 14-fold increase; by 2030, they think the deficit could reach 2 million metric tons.”
WHERE TO BUY COOKING CHOCOLATE
Arife Lamoulde, Crawford Market, Matunga, Bandra, Vashi Pure Sin
Chocolates, Marine Lines Fantasie Fine Chocolates, various city outlets
Swisswrap, Malad (E)
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