Recipe Pan fried chicken with sesame & chocolate sauce

Morning Glory

Morning Glory

Obsessive cook
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Maidstone, Kent, UK
The grated chocolate in the marinade produces a lovely char on the chicken. With the addition of wine, the marinade is then used to make a luxurious sauce. All the flavours here merge together in a subtle way - you won’t taste soy sauce, sesame oil, or chocolate individually, but instead a slightly nutty, almost fruity, rich sauce with a whisper of chilli heat. Serve with mashed potatoes and a green vegetable maybe. I simply plated it with carrots and onion petals for the photos.

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Ingredients (serves 2)
1 tbsp light soy sauce
½ tbsp toasted sesame oil
½ tbsp Kashmiri chilli powder (or mild chilli powder of your choice)
1 tbsp maple syrup or honey
½ tbsp oil
10g of 70% chocolate, finely grated (I use a microplane)
200ml red wine
2 medium chicken breast fillets
A generous knob of butter
1 tsp cornflour
Salt to taste

Method
  1. Mix the first six ingredients together in a bowl. Add the chicken breasts, turning to ensure they are covered in the marinade. Cover and leave overnight.
  2. Remove the chicken from the marinade and season lightly with salt on each side. Reserve the marinade.
  3. Place the marinade in a saucepan and add 200ml red wine. Simmer gently until reduced by half. Set aside.
  4. Heat a non-stick pan on medium high. A cast iron skillet is ideal. Place the chicken breasts in the dry pan and cook for 2 minutes. Turn and cook for a further 2 minutes. Remove the chicken and wipe the pan clean.
  5. Replace chicken in the pan. Add a knob butter to the pan, lower the heat and continue cooking for 3 to 4 minutes, basting the chicken with butter as it cooks. If your chicken breasts are large you may need to cook for longer.
  6. Remove the chicken from the pan and set aside to rest. Add the butter from the pan to the saucepan containing the sauce.
  7. Mix the cornflour with a little water and then add to the sauce, mixing well. Heat gently until the sauce thickens. Add salt to taste.


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Beautiful!! Sent to CMT.
Nice picture presentation!
 
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Can I use this? It's 100% cacao. Will I need to add a little more maple/honey?

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SandwichShortOfAPicnic said:
Gorgeous.
Lovely photo as usual. Really like how you’ve cut up those carrots too.
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Thank you. I think its called a barrel roll cut. Basically you roll the carrot slightly between diagonal cuts. So you end up with asymmetrical pieces.

Edit: thus exposing more surfaces. It can speed up cooking but also looks pleasing.
 
SandwichShortOfAPicnic said:
It just makes a normal carrot which is generally a bit boring to look at far more interesting.
did you use maple syrup or honey?
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Maple syrup. I had a prejudice about it a while back. For some reason I thought it was super super sweet so avoided it. But in fact its not really. I find it quite subtle. Maybe its the particular bottle/brand I have, though. I'm no aficionado when it comes to maple syrup.
 
TastyReuben said:
That’s how it starts. Then it’s a little sip from a shot glass while you’re flavoring something, and before you know it, it’s you and MrsT, in a maple syrup chugging contest, straight from the jug. :wink:
Click to expand...

I confess I did have a little snifter when I measured out the maple syrup. Just to see...
 
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