Chicken With Dark Chocolate Sauce

Ingredients:

300 g chicken tights boneless and skinless, cut into medallion pieces

100 ml chicken bouillon

70 g dark chocolate

2 tbsp raisins, chopped 

2 teaspoon butter

1 tbsp almond flakes

1 tbsp agave syrup

pinch of dried sage

pinch of chili powder

pinch of nutmeg powder

pinch of cinnamon

salt&pepper

*

This recipe must be the weirdest she tried so far but also the most exciting and daring. Dark chocolate in salty meals is quite common in South American cuisine, especially Mexican and she wanted to give it a try.

Roast the chicken cut into medallion on a pinch of butter, seasoned with salt, pepper and sage. Once roasted from both sides, place in pre-heated oven to finish off. Use the sauce pan on which you roasted the chicken, throw in the chopped raisins and almonds, roast with another pinch of butter. Pour over the chicken bouillon and add the chocolate cut into smaller pieces. Stir until it melts and keep stirring so that the chocolate sauce doesn't become too thick. Add agave syrup and season with chili, nutmeg and cinnamon. Serve with rice or potatoes.
Bon Appetit!