3 tbsps sunflower oil
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
Pico de gallo, to taste
1 bunch cilantro, chopped
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.
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.