When in France I tried a Mexican dish called Pollo con Mole Negro, that is chicken with a black chocolate hot sauce. I still remember how much I liked that dish and decided to make something that would remind me of that recipe. When doing my research on mastic gum I also found out that mastic gum is used in savory dishes to flavour meat, so I decided to experiment and give it a try. I have written again how much I love harissa so I added some to make it hot. I should have probably added a little bit more mastic gum as the flavour could not be distinguished but the sauce was very flavourful and mildly hot. If you like the sauce to be really hot, add more harissa but although I like it, I have to make them milder as my husband has to avoid them.
I tried imagining with what to serve it with and since my friend Ruth, of Once Upon a Feast, is celebrating her 100th post for Presto Pasta Nights, I decided that fettuccine or tagliatelle would be perfect for this occasion, so this recipe goes to Ruth, wishing her thousands of more Presto Pasta Nights.
Did you know that Fettuccine and Tagliatelle are the same thing? Fettuccine, which literally means little ribbons, is what this pasta is called in Rome whereas in other parts of Italy they are called tagliatelle.
This recipe also goes to the event I am also hosting Think Spice.. Think Twice: Mastic Gum and Fennel Seeds.
Fettuccine with chicken and chocolaty, mastic gum sauce
Preparation time: 15 minutes
Cooking time: 20 minutes
1 chicken breast fillet
¼ cup of olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
½ cup of dry white wine
0,25 grams Greek saffron
200 grams of whipping cream 15%
1 tablespoon of Greek strained yoghurt 2%
1 tablespoon flour
½ teaspoon harissa
½ teaspoon powdered fennel seeds
½ teaspoon paprika
1 teaspoon cocoa powder
½ teaspoon mastic gum, powdered with a pinch of salt
Salt and freshly ground black pepper
Wash and cut both chicken breasts into small pieces and drain.
Dissolve saffron threads in wine and set aside.
In a bowl add whipping cream, yoghurt, flour, harissa, fennel seeds, paprika, cocoa powder and mastic gum.
Mix all together.
In a sautéing pan heat olive oil and sauté chicken on both sides and add onion and garlic and sauté as well until translucent. Pour wine with saffron and mix until the alcohol evaporates.
Add the creamy mixture, season with salt and freshly ground pepper and mix until the sauce has thickened.
In the meantime boil pasta according to package instructions and when cooked al dente, add cold water and then drain.
Serve chicken with hot chocholaty sauce on top of pasta.