Chocolate galore

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If the thought of choco-chilli tacos, macadamia-crusted tilapia with chocolate beurre blanc and plenty of cocoa bean infused drinks sets your mouthwatering, then a visit to The One might be in order. In the meantime, the recipe for their chicken molé, which is also on the menu, is below (pictured above).

Chicken Molé

Serves 4

Ingredients

The sauce

10g    dried ancho chillies, stemmed and seeded

10g    dried chipotle chillies, stemmed and seeded

40g    golden raisins

20g    whole almonds

35g    sesame seeds

9g    whole black peppercorns

1ind    cinnamon stick, broken in pieces

1g      dried oregano, preferably Mexican

4 sprigs fresh thyme leaves only

3tbs    extra-virgin olive oil

200g    onions, sliced

3    cloves garlic, chopped

300g    red peppers, stemmed and seeded

650g    plum tomatoes, chopped

100g    bittersweet chocolate, preferably Mexican, chopped

720g    boneless and skinless chicken thigh fillets (about 10 pieces)

The chicken

1    lemon, juiced

75ml    extra-virgin olive oil

500ml    chicken stock

cilantro leaves, for garnish

cooked white rice, for serving

Method

For the molé sauce:

Tear the ancho, anaheim, and chipotle chillies into large pieces and toast them in a dry skillet over medium heat until they change colour a bit, about 2 minutes.

Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes.

In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano and thyme. Toast for 2 minutes, grind in a spice grinder and add the powder to a blender.

In the same skillet over medium-high heat add the olive oil, onions and garlic. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender along with the red peppers.

Add the chocolate and the soaked chills and raisins to the blender along with some of the chilli soaking liquid. Puree, adding more soaking liquid as needed to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

For the chicken:

Preheat the oven to 180C. Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan.

Take the chicken and place on a baking sheet and transfer to the oven until cooked through- timing will vary depending on the size of the chicken pieces.

When you are ready to serve, gently heat the sauce in a pan. Be careful - if you do this over too high a heat the chocolate will turn grainy.

Spoon the sauce over the chicken and serve with white rice and salad.