In 2005, a group of Italian scientists reported that dark chocolate is not only a soothing, satisfying and semi-sweet treat, but a veritable cornucopia of health benefits for everything from hypertension and circulation to anxiety reduction. And it's available without a prescription or a trip over the border to Canada (although our northern neighbor has varieties of Cadbury bars that are not available here).
The Aztecs were on to the restorative and rejuvenation powers of the cocoa bean. They made a cold drink from the beans, and Montezuma is reputed to have drunk 50 goblets a day of the stuff for its medicinal and aphrodisiac properties.
Very few of the foods we eat have 4,000 years of culinary evolution behind them.
And yet chocolate remains one of the simple pleasures, available in everything from
inexpensive candy bars to pricey "vintage" editions.
Here are two recipes that could be part of a Valentine's Day dinner or any other dinner for that matter. But if chocolate sets the mood then why not go all the way with a main course and a dessert.
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Chicken Mole (Moe-Lay)
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
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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, recipe below.
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Avocado and Black Bean Salad
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
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Instructions:
Peel and dice avocados and immediately toss with lime juice. Add other ingredients except cilantro and toss. Sprinkle with cilantro before serving.
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