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Foraging with Alexis Nikole Nelson.
Mexican mole negro gave us the idea to combine cocoa and chilies to make a seasoning paste for roasted chicken. Chipotle chilies in adobo sauce lend their earthy, smoky heat and tomatoey tang, and brown sugar and lime round out the flavors. The toasted almonds sprinkled on top before serving are a nod to the nuts used to make mole negro. For easy cleanup, line the baking sheet with foil.
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