Recipe By: thebacklabel

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

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 chocolate 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.