Mole Chicken Tacos
Ingredients
- 12 boneless, skinless chicken thighs
- 3 tbsps sunflower oil
- Sea salt and freshly ground pepper
- 1 large onion , chopped
- 8 cloves garlic , peeled
- 1 28-oz can diced tomatoes
- 6 chipotle chiles in adobo sauce
- Sprinkle of cayenne , to taste
- 1 tsp ground cumin
- ½ tsp cinnamon
- 1 bar Green & Black’s Pure Dark Chocolate 70% Cacao , roughly chopped
- Corn tortillas
- Pico de gallo , to taste
- 1 bunch cilantro , chopped
- Lime wedges
WINE PAIRING
- Pinot Noir
Instructions
- COAT each chicken thigh with sunflower oil, salt and pepper.
- LINE UP chicken thighs side by side in a large covered pot.
- USE a blender to combine onion, garlic, tomatoes, chipotle chiles, cayenne, ground cumin, cinnamon and Green & Black’s Pure Dark Chocolate 70% Cacao until a thick sauce forms.
- POUR mole sauce over chicken thighs and place covered pot over low heat
- COOK on low for 4 hours, occasionally stirring.
- REMOVE chicken, and shred using two forks.
- SERVE on corn tortillas with pico de gallo and chopped cilantro.
Notes
Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.
Nutrition
Calories: 250kcalCarbohydrates: 18gProtein: 17gFat: 12gSaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg
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