SCHARFFEN BERGER Chocolate Mole-Infused Chicken Mango Sausages, Served with Lemongrass Scented SCHARFFEN BERGER Cacao Nib Rice Pilaf

Creator: Michelle Anderson, Idaho
Servings: 4 to 6
Adventure Ingredients: Ancho Chile Powder, Cacao Nibs, Lemongrass and Sea Salt

For the mole sauce:

• 1 tablespoon olive oil
• 1/2 large sweet onion, diced
• 1 cloves garlic, minced
• 1 mango, pared, pitted and diced
• 1 can (6-ounce) tomato paste
• 3 cups low sodium chicken broth
• 3 tablespoons Ancho chile powder
• 1 tablespoon coriander, ground
• 3 ounces SCHARFFEN BERGER 62% Cacao Semisweet Dark Chocolate, grated

For the sausages:

• 1½ pound ground chicken
• 1 cup fresh cilantro, finely chopped
• 1 small sweet onion, minced
• 2 tablespoons olive oil
• 1 mango, pared, pitted and finely diced

Mole sauce:

Step 1: Sauté Onions.

Pour olive oil in a large skillet over medium heat; add onions. Cook just until onions are translucent, about 3 to 4 minutes.

Step 2: Make the Sauce

Add the garlic, mango, tomato paste, broth, Ancho chile powder, coriander and SCHARFFEN BERGER 62% cacao semisweet dark chocolate to the onions; stir until well combined. Reduce heat to low and simmer for 20 to 30 minutes.

Step 3: Puree Sauce

Remove sauce from heat. Using an immersion blender, puree until smooth. Alternatively, carefully pour into a blender to puree. Refrigerate until use.

Step 4: Combine Sausage Ingredients

In a medium bowl, combine the ground chicken, mango, cilantro, onion and ½ cup prepared mole sauce. Mix until well combined.

Step 5: Form Sausages

Lay a sheet of plastic wrap flat on the work surface. Place 1/3 cup of the sausage mix into the center of the plastic wrap. Fold the plastic wrap in half over the sausage mix. Roll the sausage mix into the shape of a link sausage. Once the desired size in achieved, twist each end of the plastic tightly.

Step 6: Blanch Sausages

Bring a large stock pot of water to a boil. Carefully drop sausages into boiling water; cook for 8 to 10 minutes. Remove from water. When cool enough to handle, remove plastic wrap casings and discard. Set sausages aside.

Step 7: Sauté and Serve

Pour olive oil in a large skillet over medium high heat. Sauté the sausages for 8-10 minutes, turning to brown evenly on all sides. Arrange on a serving platter piled with Lemongrass Scented SCHARFFEN BERGER Cacao Nib Rice Pilaf (see below for recipe). Garnish with cilantro sprigs and serve.

Lemongrass Scented SCHARFFEN BERGER Cacao Nib Rice Pilaf

Ingredients:

• 3 tablespoons unsalted butter
• ½ small onion, minced
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups basmati long grain rice
• 3 cups low-sodium chicken broth
• 2 tablespoons lemon grass flakes
• 3 tablespoons SCHARFFEN BERGER Cacao Nibs, crushed to the consistency of corn meal
• 1 scallion, sliced thinly

Step 1: Sauté Onion

Place the butter and onion in a medium-sized saucepan over medium heat. Season with salt and pepper; cook for about 5 minutes, or until onions are just soft.

Step 2: Add Rice

Add the rice to the saucepan and stir until well combined. Increase heat to medium-high. Cook, stirring occasionally, for about 5 minutes, or until rice is toasted.

Step 3: Add Broth

Stir in the broth and lemon grass flakes. Simmer over low heat. Cover pan and cook for about 15 to 18 minutes or until the broth has been absorbed by the rice and the rice is tender. Remove from the heat and rest covered for 5 minutes.

Step 4: Finish and Serve

Fluff rice with a fork. Stir in the SCHARFFEN BERGER Cacao Nibs and sliced scallion. Serve.