Chicken, cheese and prosciutto skewers dipped in a spicy chocolate molé

Sweet and spicy, all in one! Chef Jason Parsons makes a delicious appetizer that's perfect for Valentine's Day.

Sweet and spicy, all in one! Chef Jason Parsons makes a delicious appetizer that’s perfect for Valentine’s Day.

Chicken, cheese and prosciutto skewers dipped in a spicy chocolate molé

Ingredients for chicken skewers:

  • 2 whole grilled chicken breasts
  • 1 tbsp Dijon mustard
  • 12 very thin slices of mozzarella cheese
  • 12 very thin slices of prosciutto

Ingredients for spicy chocolate molé:

  • 2 cups of seeded and diced red bell peppers
  • 4 whole red chillies
  • ¼ cup sesame seeds
  • ½ tsp coriander seeds
  • 1/3 cup whole almonds
  • 1/3 cup raisins
  • ½ cup sliced onion
  • 2 cloves of chopped garlic
  • 10 black peppercorns
  • 4 cloves
  • 1 star anise
  • ½ cinnamon stick
  • ¼ cup butter
  • 2 cups diced white bread
  • 1 large tomato seeded
  • ½ cup chocolate
  • 3 cups chicken stock

Method for the skewers:

Cut the grilled chicken breast into 12 small strips (6 out of each breast). Toss them in a bowl with the Dijon mustard and season with salt and pepper.

Skewer each piece of chicken. Wrap each chicken piece with one thin slice of cheese. Then wrap the cheese with a thin slice of prosciutto.

Chill for at least 20 minutes in the fridge to firm. Then simply place the prosciutto wrapped skewers on a baking tray and heat in a 400F preheated oven until warm, and crispy on the outside.

Serve with warm chocolate molé for dipping.

Method for the chocolate molé:

Grind the coriander seeds, black peppercorns, cloves, star anise and cinnamon stick in a spice grinder.

In a large frying pan, melt the butter over medium heat.

Add the red peppers, tomato, chillies, sesame seeds, onions, garlic and ground spices.

Warm for 2 minutes, then add 2 cups of chicken stock and simmer for 5 minutes.

Pour into a blender. Add the raisins and almonds and purée.

Melt the chocolate and then add it to the purée with the bread and the rest of the chicken stock.

Purée until smooth. Check the seasoning before serving.

Courtesy Jason Parsons

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