This “Grilled Chicken in Chocolate Sauce Piquante” is similar to a Chicken Mole, and sure to spice up any meal. The chocolate sauce gives it a special (maybe romantic?) touch.
Thank you to reader Alain Lefevre from Arundel, Quebec, for submitting this recipe which won third prize in The 1993 Old Farmer’s Almanac “Best Recipe Featuring Chocolate” Contest .
In a soup pot, cover the chicken with water and bring to a boil. Simmer for 20 minutes, covered. Remove, rinse with cold water, cool, and pat dry. Rub with the butter and sprinkle with flour and black pepper. Squeeze the lemon wedge over the chicken pieces. Grill or broil the chicken pieces, 10 to 15 minutes, or until browned, turning frequently.
Grind the peppercorns, chile pepper, and cloves together in a small mill or with a mortar and pestle. In a saucepan over low heat, melt the butter. Add the garlic, ginger, and onion, then stir, cover, and cook for 3 minutes. Add the ground peppercorns, chile pepper, and cloves. Stir, cover, and cook for 3 minutes. Stir in the chicken stock and coffee. Cover and simmer for 20 minutes. Strain the sauce, discarding the solids. Put the liquid into a saucepan and bring to a simmer. Add the molasses, tomato paste, and brown sugar and stir. Add the chocolate 1 ounce at a time, stirring constantly until dissolved. Add the cornstarch and continue stirring for about 2 minutes, or until the sauce thickens. Arrange the cooked chicken on a plate. Spoon the sauce over the chicken, garnish with sesame seeds, and serve hot.