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GRILLED CHICKEN IN CHOCOLATE SAUCE PIQUANTE

Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
Third Prize: The 1993 Old Farmer's Almanac "Best Recipe Featuring Chocolate" Contest
Alain Lefevre, Arundel, Quebec
Makes 6 servings.
 

Ingredients
SAUCE:
• 1/2 teaspoon whole peppercorns
• 1 dried chile
• 3 whole cloves
• 1 tablespoon butter or margarine
• 1 clove garlic, finely chopped
• 1 1-inch piece fresh ginger, peeled and finely chopped
• 1 small onion, finely chopped
• 1 cup chicken stock
• 1/2 cup brewed coffee
• 1 tablespoon molasses
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 4 ounces semisweet baking chocolate
• 1 teaspoon cornstarch dissolved in 4 teaspoons cold water

CHICKEN:
• 1 broiler-fryer chicken (3 pounds), quartered
• 1 tablespoon butter or margarine, softened
• 1 teaspoon all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1 lemon wedge
 

Directions
FOR SAUCE:
Grind the peppercorns, chile, and cloves together in a small mill or with a mortar and pestle.

In a medium saucepan, heat the butter. Add the chopped garlic, ginger, and onion; stir, cover, and cook on low for 3 minutes. Mix in the ground spices, cover, and cook on low for 3 minutes. Add the chicken stock and coffee. Cover and simmer for 20 minutes.

Strain the sauce, discarding solids and reserving the liquid.

Bring the liquid to a simmer and add the molasses, tomato paste, and brown sugar. Add the chocolate, 1 ounce at a time, stirring constantly until dissolved. Add the dissolved cornstarch and continue stirring, letting the mixture simmer for 2 minutes or until it thickens.
 

FOR CHICKEN:
Rinse the chicken and pat it dry.

Place the chicken in a stockpot, cover with water, and bring to a boil. Simmer with the lid on for 20 minutes.  Remove the chicken, rinse with cold water, drain, cool, and pat dry.

Rub the chicken with the butter, sprinkle with flour and pepper, and drizzle with juice from the lemon wedge.

Preheat the grill.

Grill the chicken quarters for 10 to 15 minutes, turning frequently until browned and the internal temperature reads 180°F on a meat thermometer.

Arrange the grilled chicken quarters on a plate.

Spoon the sauce over the chicken and serve hot.