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Chocolate Gets Savory

Stout beer, citrus flavors and chocolate star in this savory recipe



Elaine St. Louis

For our January/February issue, we chatted with Denver-based craft chocolate makers Robbie Stout and Annie Davies of Ritual Chocolate (read the full story here), which inspired us to take cacao into the kitchen on our own time. The result is this surprising recipe, which pairs unsweetened chocolate with stout beer and citrus flavors, and proves that chocolate can star in savory as well as sweet recipes.
 

Turkey Thighs Roasted with Chocolate

You’ll need:

4 large turkey thighs, skinned but not boned
3 tablespoons vegetable oil
1 large onion, chopped
2/3 cup raisins
2 cloves garlic, minced
2/3 cup orange juice
1 tablespoon orange rind
1 can Guinness or Murphy’s Cream Stout
1 oz. unsweetened chocolate, grated
Salt and pepper
1 tablespoon agave syrup

 

For garnish:

Strips of orange zest
Minced parsley

Preheat oven to 350 degrees. Nestle thighs in an oiled roasting pan in a single layer. Add all other ingredients, cover with foil and roast for 1.5 hours. Remove foil, baste with pan juices and roast another 45 minutes. Remove from oven and cool to room temperature. Cover with the foil and refrigerate overnight or up to 48 hours, allowing the flavors to mellow and improve overnight. Reheat in 350-degree oven for 30 minutes, and serve with wilted greens and buttered pasta. Garnish each serving with slivers of orange peel and a pinch of parsley.
 

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