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Fettuccine with Chicken and Chocolaty, Mastic Gum Sauce

Fettuccine with Chicken and Chocolaty, Mastic Gum Sauce

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This Fettuccine with Chicken and Chocolaty, Mastic gum Sauce recipe was inspired when we visited  France.  One day 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.

Think spice logo image

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

Serves:  4

Ingredients:

  • 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

Directions

Wash and cut both chicken breasts into small pieces and drain.

Dissolve saffron threads in wine and set aside.

wine with saffron image

In a bowl add whipping cream, yoghurt, flour, harissa, fennel seeds, paprika, cocoa powder and  mastic gum.

cocoa mixture image

Mix all together.

cocoa mixed image

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.

chicken frying image

Add the creamy mixture, season with salt and freshly ground pepper and mix until the sauce has thickened.

adding cocoa image

In the meantime boil pasta according to package instructions and when cooked al dente, add cold water and then drain.

Serve chicken with hot chocolaty sauce on top of pasta.

Fettuccine with chicken and chocolaty, mastic gum sauce

Fettuccine with chicken and chocolaty, mastic gum sauce

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Fettuccine with Chicken and Chocolaty, Mastic Gum Sauce

Ingredients

  • 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

Instructions

  1. Wash and cut both chicken breasts into small pieces and drain.
  2. Dissolve saffron threads in wine and set aside.
  3. In a bowl add whipping cream, yoghurt, flour, harissa, fennel seeds, paprika, cocoa powder and mastic gum.
  4. Mix all together.
  5. 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.
  6. Add the creamy mixture, season with salt and freshly ground pepper and mix until the sauce has thickened.
  7. In the meantime boil pasta according to package instructions and when cooked al dente, add cold water and then drain.
  8. Serve chicken with hot chocolaty sauce on top of pasta.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Kopiaste and Kali Orexi!

signature Ivy

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PG

Sunday 1st of March 2009

I have missed this wonderful recipe of ypurs. wow1 it is very new to me. lovely!

Abigail

Friday 13th of February 2009

This looks absolutely dynamic, Ivy! I wish I could try it!

Ruth

Friday 13th of February 2009

Ivy, thanks for the kind words and the gorgeous dish for Presto Pasta Night's big 100. Now I'm curious about mastic gum...I wonder where I'll find it?

Núria

Thursday 12th of February 2009

Wow! How interesting! Catalan cuisine has many recipes with chocolate... chicken, rabbit... I bet your pasta was delicious :D

Jude

Thursday 12th of February 2009

Thanks for the info on mastic. I've always wanted to use it.

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