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Ingredients:
2 pounds of split chicken breasts
6 cups water
1 celery stalk
1 carrot
1 small onion
6 peppercorns
1 bay leaf
1 medium onion, diced
1 clove garlic, minced
3 tablespoons pure chili powder
1/4 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon oregano
3 tablespoons flour
3 tablespoons olive oil
2 ounces semisweet chocolate, grated
Instructions:
Put chicken, water, celery, carrot, onion, peppercorns and bay leaf into large saucepan. Bring to a boil and lower to a simmer. Cook for 1 hour then drain, discarding vegetables and reserving liquid. Remove meat from bones and shred. Heat oil in saucepan over medium heat; sauté diced onion and garlic until soft. Add spices and flour and cook, stirring, for 3 minutes. Whisk in 4 cups of reserved chicken broth and bring to a boil. Once sauce has thickened, whisk in grated chocolate until smooth. Add chicken and stir until heated through. Serve with warm tortillas and avocado and black bean salad.
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Ingredients:
2 avocados
Juice of 1 lime
1 red onion, diced
1 cup cooked black beans, rinsed and drained
1 large tomato, peeled, seeded and diced
1 cup frozen corn kernels
1/4 cup olive oil
Salt and pepper
2 tablespoons fresh cilantro or parsley
Instructions:
Peel and dice avocados and immediately toss with lime juice. Add other ingredients except cilantro and toss. Sprinkle with cilantro before serving.
Ingredients:
6 tablespoons unsalted butter
4 ounces semisweet chocolate
2 eggs plus 2 egg yolks
2 tablespoons sugar
3 tablespoons flour
Instructions:
Preheat oven to 450 degrees. Grease and flour 6 custard cups or 6 slots in a cupcake pan. Melt butter and chocolate and stir to blend over a double boiler or over a bowl of hot water. Cool to room temperature. Beat eggs and yolks, graually adding sugar. Stir chocolate into egg mixture, then sprinkle flour on top and stir in. Fill each cup about three-quarters full. Refrigerate 30 minutes. Place cups or cupcake pan on sheet pan and place into oven. Bake 8 to 10 minutes. Remove from oven when centers are barely cooked. Allow to cool 5 to 10 minutes. Unmold onto individual serving plates.
Makes 6 servings.
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