This Halloween your kids will likely haul in enough chocolate to eat for breakfast, lunch and dinner. As undesirable as that may sound (to you, not them) there is something to be said for meals featuring the popular sweet treat.
The following recipes incorporate chocolate, but one is a bit more nutritious than the other. The Chocolate Chicken Mole recipe uses bittersweet chocolate to complement the cinnamon, peanut butter and chili powder that are also featured in the dish. The flavorful combination is then poured over chicken breasts to yield an incredibly moist and delicious bird.
The second recipe for Chocolate Cherry Cookies is a chocoholics dream come true. The recipe calls for bittersweet chocolate, semi-sweet chocolate and cocoa powder to create a one-of-a-kind choco-licious dessert.
CHOCOLATE CHICKEN MOLE
Ingredients:
4 tablespoons olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 cups diced tomatoes, drained
1 bell pepper, chopped
1 to 2 chipotle peppers, roughly chopped
2 cups chicken broth
1 tablespoon peanut butter
2 ounces bittersweet chocolate, chopped
4 to 6 boneless chicken breasts
Fresh chopped cilantro
Directions:
Preheat oven to 325 degrees.
Heat 2 tablespoons oil in pan over medium heat. Add onion and saute until soft. Add garlic and spices. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Puree sauce in blender until smooth.
In a large skillet, brown chicken in remaining oil for a few minutes on each side. Pour sauce over chicken.
Cover chicken with foil and bake in oven for 1 hour.
Garnish with cilantro and serve with rice or in tortillas.
CHOCOLATE CHERRY COOKIES
Ingredients:
8 oz. Bittersweet Chocolate
1 1/4 cup All Purpose Flour
1/2 cup Dutch-Process Cocoa
2 teaspoons Baking Powder
1/4 teaspoon Salt
8 tablespoons Unsalted Butter
1 1/3 cup Light Brown Sugar
2 Eggs
1 teaspoon Vanilla Extract
1/3 cup Milk
1 cup Chocolate Chips
1 cup Dried Cherries
1 cup Powdered Sugar
Directions:
Melt chocolate in a double boiler. Set aside to cool.
In a small bowl sift together flour, cocoa, baking powder and salt.
In another bowl, use an electric mixer to beat butter and light brown sugar until light and fluffy. Add eggs and vanilla. Beat until combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until well combined. Add chocolate chips and dried cherries. Mix to combine. Cover dough with plastic wrap and place in refrigerator overnight.
Preheat oven to 350 degrees.
Line baking sheets with parchment paper.
Scoop dough into balls and drop into a bowl with powdered sugar. Coat with sugar, being careful not to shake off excess when transferring to cookie sheet.
Bake for 6 minutes, rotate pans, and bake for an additional 3 minutes.
Allow to cool before serving.
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