I was listening to KCBS radio in the car yesterday and my favorite part of the day came on…Narsai David’s food minute. I love his perspective on wine, food, travel, and pretty much everything. He did not disappoint me. He shared his four-minute recipe for a traditional Mexican sauce that I love in restaurants but have failed miserably to recreate at home–molè. So I cheated this week and am offering up a recipe that I didn’t invent. But I know you’ll forgive me when you taste this savory chocolate-y sauce that is perfect over chicken…especially when I tell you that it only takes 4 minutes to make so you can have it for a weeknight dinner!
1 3 lb. fryer, disjointed and skinned
2 TBS salad oil
1 small onion, sliced
2 cloves garlic, chopped
1 TBS sesame seeds
1/4 tsp cinnamon
3 TBS chili powder
1/4 – 1/2 tsp chili pepper flakes
1-1/2 cups chicken broth (or 1 – 14-1/2 oz. can)
2 TBS peanut butter
2 TBS raisins
1 oz unsweetened chocolate
*salt, if needed, but since most canned chicken broth has enough salt, be careful.
Brown chicken parts in oil in a large covered frying pan. Remove from pan and set aside. Add onion and sauté until golden brown. Stir in garlic, sesame seeds, cinnamon, chili powder and chili peppers flakes and continue stirring over medium heat for one minute. Add chicken broth and stir until all the pan residue dissolves.
Pour pan contents into a blender or food processor. Add peanut butter, raisins and chocolate. Process until a smooth puree. Adjust seasoning with salt. Return sauce to pan.
Add all chicken parts except breasts and simmer covered for 15 minutes. Add chicken breasts and simmer 10-15 minutes until chicken is tender.
Serve with steamed rice flavored with minced bell pepper.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the San Francisco Bay Area spanning four decades.