You Can't Serve Chicken with Grits

Photo: Agence Producteurs Locaux Damien Kühn via Unsplash

Built in 1896, Boonville Flour and Feed in Boonville, North Carolina is a stone-ground mill northwest of Winston-Salem that makes the Daniel Boone Stone Ground Yellow Grits used in this recipe, but any coarse, stone ground corn grits will work.

Chicken
5 lbs chicken thighs (about 10) OR 3 lbs boneless skinless chicken thighs
1 cup mole - Here is the A+CF Mole! Mole! Mole! recipe.
Coat chicken with thick mole, adding a little evoo and salt if needed.
Roast in a single layer on a sheet pan at 350° for 20 minutes

Grits
1 1/2 C daniel boone coarse grits
4 C water
1 tbs veggie base
1 cup heavy cream
Season with salt and pepper and simmer 30 minutes
Add 3 oz sweet corn, 1 oz grated cojita

Salsa Fresca
18 oz diced mango (~ 2 mangos)
80 grams picked jalepeno, diced
60 grams homemade picked red onions
Mix.

Cilantro Oil
1 bunch cilantro
About 1/8 cup evoo
Blend.

Top with roasted pepitas.