Chocolate Chicken Mole with Poached Eggs

This innovative dish combines the rich, savory flavors of traditional Mexican mole sauce with tender chicken, elevated by the addition of poached eggs. The chocolate in the mole adds depth and a hint of sweetness that perfectly complements the spices, while the eggs provide a luxurious finish. It’s a unique yet sensible fusion that respects culinary traditions and is sure to impress at any meal.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons chili powder
• 1 can (15 oz) diced tomatoes
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon brown sugar
• 1 cup chicken broth
• Salt and pepper to taste
• 4 eggs
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
2. Stir in cumin, coriander, and chili powder, cooking for another minute until fragrant.
3. Add the diced tomatoes, cocoa powder, brown sugar, and chicken broth. Season with salt and pepper. Bring to a simmer.
4. Add the chicken breasts to the skillet, ensuring they are covered with the sauce. Cover and simmer for about 20 minutes, or until the chicken is cooked through.
5. Remove chicken and let it rest for a few minutes before slicing.
6. While the chicken is resting, poach the eggs in simmering water for about 3-4 minutes until the whites are set but the yolks are still runny.
7. To serve, place sliced chicken on a plate, spoon the mole sauce over it, and top with a poached egg. Garnish with fresh cilantro.