Cocoa trip

Ingredients:

• Poulard (approx. 1.5 kg)
• salt
• 60 g lard
• red peppers (chilies)
• 1/4 l chicken stock (from extract)
• 60 g almonds
• small onions
• garlic clove
• medium-sized tomatoes (approx. 200 g)
• 1/2 tortilla (ready-made product)
• 1 tbsp raisins
• 1 msp. each Cinnamon, ground cloves, ground coriander seeds, ground aniseed, ground black pepper
• ground pepper
• 80 g dark chocolate
• 1 tbsp sesame seeds

Preheat the oven to 200 °C.

Wash the poulard, pat dry and cut into eight pieces using a sharp knife or kitchen scissors. Rub with salt.

Heat 30 g of lard in a casserole dish on the hob and brown the poultry pieces on all sides. Then place the pan in the oven on the middle shelf and roast the poultry pieces for 45 minutes until light brown.

In the meantime, slice the peppers, removing the small white seeds. Pour over the boiling chicken stock and leave to stand for 30 mins.

Scald the almonds with boiling water and peel them off. Roughly chop the peeled onions and garlic clove. Blanch the tomatoes, peel and cut into quarters. Crumble the tortilla.

Finely chop the almonds in a food processor. Add the onions, garlic, tomatoes, raisins, tortilla crumbs, spices and 1/2 teaspoon of salt and process to a smooth puree. Pass through a fine sieve.

Melt the remaining lard in a pan and add the tomato mixture.

Simmer for five minutes. Then crumble the chocolate and add to the sauce. Simmer until the chocolate has melted.

Skim off the fat from the gravy with a spoon and deglaze with a little boiling water. Add the chocolate sauce and place the pieces of poulard on top. Heat again briefly, then serve immediately and sprinkle with the sesame seeds.

Enjoy your meal!