Singapore Steeped Chicken with Saffron Salsa Mole

Creator: Roxanne Chan, California
Category: Entrée
Servings: 6
Adventure Ingredients: Ginger, Green Tea, Lemongrass, Saffron, Star Anise

INGREDIENTS

• 6 cups prepared strong green tea
• 1 Tablespoon minced lemon grass
• 2 star anise
• 1 Tablespoon minced ginger root
• 6 boneless skinless chicken breasts, about 1 1/2 pounds

Saffron Salsa Mole

• 2 tablespoons sesame oil
• 1 tablespoons frozen orange juice concentrate, thawed
• 1 tablespoons seasoned rice vinegar
• 1 tablespoon dry sherry
• 2 cloves garlic, crushed
• 1/4 teaspoon saffron threads
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon orange zest
• 1/2 cup small dice peeled European cucumber
• 1/2 cup shredded red radish
• 1/2 cup shredded carrot
• 2 green onions, minced
• 1/4 cup diced water chestnuts
• 1/4 cup diced red bell pepper
• 2 tablespoons snipped mint
• 2 tablespoons snipped basil
• 3 ounces SCHARFFEN BERGER 82% Cacao Extra Dark Chocolate Bar, chopped
• Garnish: SCHARFFEN BERGER Cacao Nibs

PREPARATION

Place the tea, lemon grass, anise and ginger root in a 4 quart pan. Bring to a boil, cover and simmer 10 minutes. Add the chicken and bring to a boil, cover the pot and remove from the heat. Let steep 10 minutes or till the chicken tests done. Remove the chicken and set aside. Combine the first 8 ingredients for the salsa in a small saucepan; bring to a simmer; remove from the heat and let stand 15 minutes. Place the remaining ingredients in a large mixing bowl; add the salsa mixture and blend well.

Presentation

Place on a large platter. Slice the chicken and attractively arrange on top of the salsa. Garnish with the nibs.