Chocolate Of The Gods Recipe Recipe For Chicken

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SPICY CHOCOLATE CHICKEN



Spicy Chocolate Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 2 to 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
4 ounces bacon, diced
One 3-pound chicken, cut into 8 pieces
1 1/2 teaspoons salt
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 serrano chile, stemmed and halved
2 tablespoons tomato paste
1/2 teaspoon allspice
1 teaspoon pimenton (smoked paprika)
1 1/2 cups red wine
1/2 cup low-sodium chicken broth
1 1/2 ounces baking chocolate, chopped
2 tablespoons butter, room temperature
2 teaspoons agave nectar
1 cup frozen peas, thawed

Steps:

  • Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
  • Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon.
  • Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon. Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through.
  • Remove the chicken to a platter to rest. Meanwhile, whisk the butter and agave nectar into the sauce. Stir in the peas, then spoon the stew over the chicken pieces.

CHICKEN FOR THE GODS



Chicken for the Gods image

This recipe was given to me by a friend. I was a bit skeptical at first as it would certainly take a lot to live up to a name like "Chicken for the Gods" but it is absolutely to die for . . . and so simple because I just throw it together in the crockpot in the morning and have an absolutely delicious meal when I get home.

Provided by ktenille

Categories     One Dish Meal

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 3/4 cups flour
2 tablespoons dry mustard (scant)
6 boneless skinless chicken breasts
2 tablespoons oil
1 (10 ounce) can condensed chicken with rice soup
1/4 cup water

Steps:

  • Place flour and mustard in shallow bowl and coat chicken breasts.
  • In skillet, brown coated breasts in oil.
  • Place in slow cooker and pour condensed soup over the chicken. Add water.
  • Cover and cook on low for 6-7 hours.

Nutrition Facts : Calories 514.9, Fat 12.2, SaturatedFat 1.9, Cholesterol 106.2, Sodium 588.1, Carbohydrate 47.8, Fiber 2.6, Sugar 0.6, Protein 50

CHOCOLATE OF THE GODS



Chocolate of the Gods image

This pudding's packed with A SURPRISE INGREDIENT. Avocados are rich in healthy fat that's beneficial for your heart, hair and skin. Make the pudding ahead of time and refrigerate so the flavors can mingle. From Shape Magazine.

Provided by FLKeysJen

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

2 large Hass avocadoes, cubed or 1 large florida avocado
1/2 cup maple syrup, plus
2 tablespoons more maple syrup
2 -4 tablespoons sugar (optional)
2 tablespoons coconut oil (optional)
1 -2 teaspoon vanilla extract
1 teaspoon balsamic vinegar
1/2 teaspoon low sodium soy sauce
1 cup cocoa powder
1 pint raspberries (optional)
fresh mint leaves, chopped (optional)
shaved dark chocolate (to garnish) (optional)

Steps:

  • Place first seven ingredients (through and including soy sauce) in a food processor and pulse until smooth.
  • Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.
  • Serve chilled, layered with raspberries, if desired, and garnished with fresh mint and shaved chocolate.

CANDY COATED CHICKEN



Candy Coated Chicken image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 12 servings

Number Of Ingredients 14

3 cups pureed tomato
3 cups brown sugar
One 20-ounce can pineapple slices with juice
1 cup soy sauce
1/2 cup bourbon, preferably Wild Turkey
3 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 teaspoon onion powder, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon freshly ground white pepper
4 to 5 California yellow chiles
1 1/2 chickens, split into halves
Salt
Garlic powder, for sprinkling

Steps:

  • Blend the tomato, brown sugar, pineapple slices and juice, soy sauce, bourbon, vinegar, garlic, onion powder, black and white peppers and chiles together in a blender. Transfer to a saucepan and simmer over medium heat, 30 to 45 minutes.
  • Sprinkle chicken all over with salt, pepper and garlic and onion powders. Let rest 1 hour.
  • Preheat a charcoal grill to medium heat.
  • Cook chicken over coals grill until it reaches an internal temperature of 125 degrees F. Continue to cook, mopping occasionally with the sauce, until it reaches an internal temperature of 160 degrees F. Let rest 5 minutes.

GLAZE OF THE GODS



Glaze of the Gods image

Categories     Cake     Chocolate

Yield makes 2 cups glaze

Number Of Ingredients 8

Chocolate Choices:
Felchlin Cru Sauvage, Valrhona Manjari, or Lindt Creation 70% Pure Chocolate Bar
8 ounces dark chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 tablespoon light corn syrup
1 tablespoon Cognac
1 tablespoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Melt all the ingredients together in a stainless steel bowl over a saucepan with simmering water or over very low heat in a very heavy pot. Blend until the mixture is smooth and shiny. Pour over the prepared cake while the glaze is still warm. The excess glaze can be frozen and reheated for later use.

FOOD FOR THE GODS



Food for the Gods image

You'll feel closer to heaven upon tasting this cookie. Makes great giveaways.

Provided by Cookie de Guzman

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Yield 18

Number Of Ingredients 10

1 ¼ cups sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dates, pitted and chopped
1 cup butter
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Grease and line a 9 x 13 inch pan.
  • Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
  • Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
  • Add dates and walnuts and stir until completely combined.
  • Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
  • Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.

Nutrition Facts : Calories 289 calories, Carbohydrate 36.8 g, Cholesterol 58.1 mg, Fat 15.4 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 169 mg, Sugar 28.4 g

COCOA FRIED CHICKEN



Cocoa Fried Chicken image

Basically, fried chicken nuggets! Pan fry in extra virgin olive oil. Serve with salad if trying to be healthy, or fries if you are past caring!

Provided by Roddy Pattison

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour for coating
1 teaspoon cocoa powder
1 pound chicken tenders
1 egg, beaten
1 cup seasoned dry bread crumbs
2 cups olive oil for frying

Steps:

  • Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
  • Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
  • Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.

Nutrition Facts : Calories 487 calories, Carbohydrate 45.1 g, Cholesterol 116 mg, Fat 17.8 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 3.3 g, Sodium 606 mg, Sugar 1.9 g

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