Chicken Mole Tacos

Ingredients

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Method

1. Preheat the oven to 180°C fan-forced. In a large oven proof saucepan over medium–high heat cook onion in olive oil for 5 minutes until fragrant and lightly coloured, add garlic and cook for a further 3 minutes. Reduce heat to low and add Old El Paso Taco Spice Mix along with chipotle chilli powder, oregano, cinnamon and orange zest.
2. Stir to combine and cook gently for 2–3 minutes to activate the spices. Increase the heat and add orange juice, chicken stock and chicken thighs.
3. Bring to the boil, once boiling cover and place into oven and cook for 1.5 hours or until the chicken thighs are nice and tender. Remove from oven and allow to cool slightly.
4. Once cooled, remove chicken from cooking liquor and shred using two forks. Place the saucepan with sauce back onto the heat and bring to the boil, reduce slightly, once reduced add chocolate and stir through to combine well. Add pulled chicken to the mole sauce and keep warm to serve.
5. Make cabbage slaw by simply tossing with coriander and sea salt and dressing with lime juice. Serve chicken on Old El Paso Mini Flour Tortillas with sour cream, slaw, extra coriander and lime.
6. Recipe: Hayden Quinn.
7. Food: Hayden Quinn.