Created and served by Mahillah Rafek at the 10th Anniversary Chocolate Party 2011.
Ingredients:
6 chicken thighs and 2 or 3 breasts - do not remove skin
2 medium onions – white or red or one of each (whatever you have available)
Small can of Chipotle Peppers (found at No-Frills in section with salsa)
About 500gm-container of crunchy peanut butter (get fresh from Quarter Master or bulk food store)
2 fits full of fine chocolate chips – about ½ to 1/3 cup (available at bulk food store). If you have lots of time on your hands, you can get slab of chocolate and grate it
¼ to ½ tablespoon cayenne pepper powder – depends on how hot you want the dish
Tablespoon or two of canola oil
Instructions:
Chop chicken into large bit size pieces. Keep skin on.
Spray a saucepan with PAM or rub it with canola or olive oil. Braise the meat in the saucepan on high heat skin side down. Lower heat to medium and douse the meat with a bit of water (one tablespoon or so) and loosen any pieces that are stuck to the pan. Cook the chicken in the saucepan uncovered. Do NOT let it stew. You can now remove the skin from the cooked pieces, if you like. Put the chicken in the fridge to let the fat rise to the top and solidify. Remove as much of the fat as possible and throw it away.
Dice the onions and fry them is a small saucepan with a bit of oil until soft and just slightly golden. Set aside to cool.
In a bowl stir peanut butter with a bit of water so that it is like a thick sauce, add the cayenne pepper. Mix well.
Blend the cooked onions, the peanut butter-pepper mixture and chipotle peppers.
Heat the oil in a large pot on medium heat and add the peanut butter mixture. Stir it until it starts to bubble –like a mud volcano. Add the cooked chicken - fat removed. Stir thoroughly. Lower the heat and cook slowly, stirring occasionally to prevent the dish from sticking to pot and burning. When oil is released, add the chocolate and stir until it melts. The dish is now done. Serve hot, at room temperature or cold.