New ways with chocolate

Chicken and pinto bean mole

Mole (pronounced mo-lay) is a Mexican sauce with chocolate. Chicken thighs are ideal for this dish as they stand up well to long, slow cooking, but you could use drumsticks as well. Serve with warmed flour tortillas and guacamole piled onto Little Jem lettuces
Serves 4

2 onions, sliced
1-2 red or green chillies, deseeded and chopped
2 cloves of garlic, crushed
8 chicken thighs
2 tbsp olive oil
1 x 400g tin tomatoes
1 x 400g tin pinto beans, drained
salt and pepper
50g / 1 ¾ oz good quality dark chocolate, broken into chunks

1. Preheat the oven to 170C / gas mark 3. Heat the oil in a large oven proof casserole and brown the chicken thighs until well coloured. Remove and set aside.
2. Fry the onion in the remaining oil until softened and golden, then add the garlic and chilli and fry for another minute.
3. Stir in the tomatoes and beans, season with salt and pepper and bring to a simmer. Swish out the tomato tin with about 100 mls of water and add to the pan. Stir in the chocolate until it melts then lay the chicken thighs in the sauce.
4. Cover the casserole with a lid and cook in the oven for 1 hour.

Monkfish in chocolate mushroom sauce

Fish may seem an unlikely partner to chocolate but monkfish stands up well to this subtle chocolate sauce
Serves 4

650g / 1 lb 7 oz monkfish (2 tails, bone removed to make 4 large pieces)
1 large mild Spanish onion, finely chopped
75g / 2 ¾ oz butter
2 tspn flour
100ml / 3 ½ fl oz white wine
100ml / 3 ½ fl oz water
200g / 7 oz button mushrooms, thinly sliced
25g / 1 oz good quality dark chocolate, grated
salt and pepper

1. Melt the butter in a large frying or saute pan and gently sweat the onions, covered, until very soft but not coloured. This may take up to 30 minutes over a very low heat.
2. Stir in the flour and cook for 1 minute.
3. Increase the heat, pour in the wine and bring to the boil. Pour in the water and bring to a simmer, then stir in the mushrooms.
4. Add the chocolate and season with salt and pepper. Lay the fish in the sauce, lower the heat to a gentle simmer and cover. Cook for 10-12 minutes or until the fish is done.