CHOCLAT SIN...#10

artist/ Olivia Stephens
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LAST WEEK I PRESENTED ONE HECK OF A TERRIFIC RECIPE, CHOCLAT SIN #9, that combined chocolate and peanut butter, in a more or less traditional way. This week I'm combining chocolate and peanut butter again, in a non-traditional recipe, unless you're used to cooking Mexican. Have a go at this one...have I ever steered you wrong?
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CHICKEN PEANUT MOLE'
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Vegetable oil or no-stick spray
2 lbs. skinless, boneless chicken breasts, cut into cubes
Salt, pepper
1 cup chopped onion
1 tsp. chopped garlic
1 (14 oz.) can chicken broth (low fat)
1 (14 oz.) can diced tomatoes and green chilies
1 to 3 tsp. chili powder, to taste
1/4 cup creamy peanut butter
1 tbs. unsweetened cocoa powder
1/4 tsp. cinnamon
1 tbs. honey
chopped cilantro/ optional
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1. Heat oil in large skillet over medium-high heat. Add chicken, sprinkle with salt, pepper, cook until golden brown on all sides. Do not overcook. Remove from skillet.
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2. Add small amount of oil to skillet. Add onion, cook until softened. Add garlic, cook another minute. Stir in broth, tomatoes, chili powder, peanut butter, cocoa, honey and cinnamon. Bring to a boil, reduce heat to a simmer, 10 min., uncovered to thicken. You can puree sauce with immersion blender, or leave chunky.
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3. Place chicken in sauce, combine. Cook, low heat, uncovered 5/10 minutes. Serve with rice, sprinkled with cilantro, if you wish. Serves 8.
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4. You can drink a soft, light, fruity red with this meal.
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Pasta

RIGHT INTO

THE POT,

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PASTA

MEETS IT'S

DESTINY.

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I need this rescue tonight. Nothing else will do.

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As the very salted water roils, the strands, just a

second ago straight as straws, start to fold into a

fated al dente perfection.

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I am going to gently heat the Virgin Olive Oil, and stir

in a few cloves of garlic, smashed with a cleaver

against the marble board. I love softened garlic,

not fried to a crisp, so I baby it till it's done.

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A few flakes of red pepper scattered atop the mix,

float like a school of very tiny goldfish.

Then the pasta is finished and poured into the colander.

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Hurrying, I'll then toss it into the oil mix, heat for a sec,

grab the blue ironstone bowl, drop in the pasta, and

every lick of oil. Black pepper, ground again and again,

dots the entirety. Last, I'll use the grater to shave a

small handful of Parmegiano Reggiano.

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Stir. Breathe in. Eat.