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🍽️ Chicken in Chocolate Spice Sauce with Rice

722 kcal · 30 min · 4 servings

Ingredients

• 8 kitchen-ready chicken pieces (approx. 1–1.2 kg; breast, wings and thighs)
• salt
• pepper
• 70 g turkey ham
• 80 g shallots (8 small shallots)
• 3 garlic cloves
• 2 carrots
• 1 stalk celery
• 250 g white mushrooms
• 2 tbsp rapeseed oil
• 30 g spelt wholemeal flour (2 tbsp)
• 30 g tomato paste (2 tbsp)
• 100 ml dry red wine
• 2 bay leaves
• 3 sprigs oregano
• 5 allspice berries
• 4 cloves
• 3 cinnamon sticks
• 500 ml chicken broth
• 200 g parboiled rice
• 50 g dark chocolate (min. 70% cocoa content)

Instructions

1. 1. Rinse the chicken pieces under running water and then pat them completely dry with kitchen paper.
2. 2. Season the chicken generously with salt and pepper.
3. 3. Cut the ham into small cubes.
4. 4. Clean the shallots, garlic, carrots, and celery, and peel the carrots and celery.
5. 5. Halve the shallots.
6. 6. Finely chop the garlic.
7. 7. Dice the carrots and celery finely.
8. 8. Clean the mushrooms and halve them if they are large, otherwise leave them whole.
9. 9. Heat oil in a deep pan.
10. 10. Fry the chicken pieces in batches over high heat for five minutes each until golden brown.
11. 11. Remove the browned chicken from the pan and set it aside.
12. 12. Fry the carrots, celery, and shallots for about five minutes over medium heat in the drippings.
13. 13. Add the mushrooms, ham, and garlic and fry everything for three minutes.
14. 14. Remove the vegetables from the pan and set them aside.
15. 15. Place the chicken pieces back into the pan.
16. 16. Dust the meat with flour.
17. 17. Stir in the tomato paste and caramelize it while stirring for two minutes.
18. 18. Deglaze everything with red wine.
19. 19. Wash the bay leaves and two sprigs of oregano and shake them dry.
20. 20. Add the herbs to the chicken.
21. 21. Add all spices except for one cinnamon stick and two cloves.
22. 22. Pour in the broth.
23. 23. Let the dish simmer over low heat for thirty minutes.
24. 24. Add the prepared vegetables back in and cook for another fifteen minutes.
25. 25. Cook the rice in two and a half times the amount of salted water with the remaining cinnamon stick and cloves for sixteen to eighteen minutes.
26. 26. Remove the cinnamon sticks, bay leaves, and if necessary oregano, allspice, and cloves from the sauce when the meat is tender.
27. 27. Break the chocolate into pieces.
28. 28. Stir the chocolate pieces into the sauce and let them melt over low heat.
29. 29. Finally, adjust the seasoning of the sauce with the remaining oregano and garnish with it.
30. 30. Serve the chicken together with the sauce and the rice.

Nutrition per serving

• kcal: 722
• Protein: 50 g · Fett/Fat: 31 g · Carbs: 57 g