Thursday, February 14, 2013

Month-of-Chicken: Cocoa Chili Chicken

Chocolate for Valentine’s Day, but of course. And some spicy cocoa to heat up your evening is good for romance. (So they say. Hey, have you every wondered who “they”are?)

This is one of my company chicken dishes because I can make it so far in advance that were it not for the delicious aroma permeating the room, no one would know, from my clean kitchen, that I was cooking.

Cocoa Chili Chicken (Serves 2 with leftovers)

4 chicken thighs
2 T olive oil
2 T brown sugar
2 T cocoa chili powder (in the spice section-or make your own)
1 T dried tarragon

Preheat oven to 250º. A low oven is best for this dish.

Mix together oil, sugar, and cocoa chili powder. Mush the paste all over the chicken. Place in baking dish and sprinkle on the tarragon.

Bake for 2-2 ½ hours. (It’s done in two hours, but this low temperature allows you to hold the food for the length of time you need without it drying out.)

I typically serve this with fruited and nutted rice, a Caesar Salad, and good bread.

You don’t have to work that hard to put an elegant and delicious dinner on the table.

For dessert, try this Hot Chocolate Soup (or make Hot Chocolate Ice Cream from the soup ).

DH’s Tongues Up Rating: 5 Tongues Up. I could probably make this dish every other night, DH loves it so much. But it was the first time Big Mama had some. She almost licked her plate!

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