The Back Label

Mole Chicken Tacos

Made with Green & Black’s Pure Dark Chocolate 70% Cacao

Servings

4servings

Servings

4servings

Ingredients

12 boneless, skinless chicken thighs
3tbsps sunflower oil
Sea salt and freshly ground pepper
1large onion, chopped
8cloves garlic, peeled
1 28-oz can diced tomatoes
6 chipotle chiles in adobo sauce
Sprinkle of cayenne, to taste
1tsp ground cumin
½tsp cinnamon
1bar Green & Black’s Pure Dark Chocolate 70% Cacao, roughly chopped
Corn tortillas
Pico de gallo, to taste
1bunch 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.

Recipe 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.