GIGGLIN' MOLE' CHICKEN TACOS WITH A TWIST: Cooking with The Giggles

May 31, 2017

 

 

Howdy Gigglers,


Here's something to make you laugh out loud! TACOS!! 

 

OK maybe that alone doesn't make you laugh. And well, to be honest, it shouldn't. But what is funny is that The New Yorker published an article back in February which claimed tacos are one of 2017's Huge Food Trend. HUGE! 

 

Maybe it's because we are Californians and tacos are a way of life, not some hipster trend. But the suggestion makes me laugh. 

 

And get this, they also included blueberries, kale, chocolate and alcohol on their list. Which also makes me laugh and wonder how long The New Yorker has been writing about food and trends. Because they seem about as on top of food trends as Home Depot is on top of fashion trends. 

 

But for trips and giggles, we thought we would take their HUGE food trend list and whip up something tasty, something new, and...trendsetting!

 

 

Gigglin' Blueberry Mole Chicken Tacos with Kale & Carrot Salad
Originally Published in The Irie Times

 

INGREDIENTS 

( *New Yorker 2017 Trends )

 

• Chicken - 1 LB chicken breast

 

• *Red wine - 1 Cup

 

• Coconut Oil - 1/4 Cup

 

• Chicken Broth - 1 Cup

 

• *Chocolate - 4oz Bittersweet

 

• Coconut Sugar - 1 Cup

 

• Giggle Butter Honey Cinnamon - 2 Tbsp or dosage of your choice 

 

• Jalapeno - 1 Whole Diced

 

• *Olives - 1/2 Cup Diced

 

• Salt - 1/2 Tbsp

 

• Cayenne - 1 tsp

 

• Mozzarella (or a Mild Queso) - 1 Cup

 

• *Blueberries - Small Container

 

• *Kale - 2 Cups Chopped

 

• Carrots - 1 Large

 

• Limes - 2 Halved

 

• Pumpkin Seeds - 1/4 Cup

 

• *Tortillas - 6-8

 

 

DIRECTIONS:

First thing is to rinse your chicken breasts, cut up into your favorite edible shape (chunky or slender) and place into a bowl. Take your 1 cup of red wine (alcohol is trending!) or whatever is left of it and give your chicken a wine bath. Mix around so the wine gets all over the chicken and then cover and set aside to marinade. 

In a bowl, massage your 2 cups of diced kale with your fingers. Roll them up into little balls and smashing them with your fingers works really well. This breaks up the fiber and makes it much less likely to fight back. Squeeze in your two limes, add a dash of salt and cayenne and grate in your carrot. Mix together and top with pumpkin seeds and put in the fridge until you are ready to whip up your tacos. Bonus points - *Raw Food is also trending. Guess you just nailed it.

 

Now in a frying pan on low heat add your 1 cup chicken broth, cup coconut sugar, 4oz chocolate bar, 1/2 tbsp salt, tsp cayenne, diced jalapeno and half the container of blueberries then bring to a medium simmer. Be sure to keep stirring and watch the edges because that's where the sugar and chocolate are going to burn. You don't want that.
 

Once the sauce begins to thicken, reduce the heat to low and add your Giggle Butter. If it begins to thicken too fast, add more broth. Simmer low and continue to stir. 
 

Drain the wine from the marinating chicken and in a frying pan on medium with the 1/4 cup coconut oil, stir them in to cook for just a few minutes. 
 

Mix in your chicken to the mole, add 1/4 cup of olives and simmer on medium for another 4-5 minutes or until chicken is completely cooked and sauce is thick. Turn off the heat and toss in a handful of blueberries. (Be sure to keep some aside for the final taco topping.)

 

Now heat up those tortillas 'cause it's taco time! Add your blueberry chicken mole, then kale carrot salad and finally, cheese and more olives and blueberries to top it all off. Oh and guess what. If there are leftovers, make some beans and rice tomorrow and you got yourself burritos. Cause you're a Californian, and you can't live on tacos alone. 

 

One last thing on this trendy-ass list: Home cooking. Yup, I can now truly say we crushed this list!

 

Unfortunately, you are stuck with a photo of the ingredients as our phone died before we could take a picture of the final dish. And we were too hungry to wait for the phone to charge.

 

 

 

So send us your finished product photos to gigglebutter@gmail.com and we will pick the top three and have Instagram decide on the winner. Be sure to share this dish, as you will have devoted friends for a lifetime.

Instructions for Washing Your Cannabis

*BEFORE YOU START COOKING*

 

Here's a helpful tip to make your edibles taste, well, edible. Two things to remember:

• One, cannabinoids are fat soluble, meaning they only stick to a fat. Like budder.

• Two, you don't need to consume anything else but the cannabinoids.

 

So let's get you started. This is the FIRST STEP BEFORE YOU START COOKING WITH CANNABIS. (You don't need to do this. But you also don't need to share whatever gawd-awful dish you happen to create)

 

1. Fill a pot half full of water and bring it to boil. Once boiling, turn off the heat and add your cannabis. Let sit for 20-30 minutes. You can use flowers, but leaves and trim work just as well. TIP: Using a fine mesh bag like for making nut milk is great to use for your cannabis products. Cheesecloth is also a great alternative.

 

2. Strain the water from your cannabis. Remember, you won't lose any of the cannabinoids, what you will remove is all the remaining plant particle along with whatever was sprayed on the plant. You don't need to consume that stuff. And that's what ends up making your edibles taste like roadkill.

 

3. Now rinse the cannabis a few times with hot water and strain. Once the draining water is clear or light amber, you are ready to start decarbing.

 

4. Turn your oven on to 250* F. Spread out the washed cannabis on a cookie sheet. Place in the oven until the cannabis has dried out. You don't want to cook out the cannabinoids, so be sure to keep an eye on the oven and occasionally mix up the cannabis so it dries faster.

 

5. Once dried out, you are ready to infuse your butter, coconut oil, soy milk, basically anything that has a fat to it. Be sure to strain out the cannabis from whatever you are making.

 

NOW YOU'RE READY TO GET COOKING WITH CANNABIS!! With Gratitude for Our Goddesses of Today!

 

We love seeing your creations!

Share on Instagram and tag @GiggleTherapeutics

 

Keep spreading the Giggles, you trendsetters!  

Mr. Giggles

 

 

 

 

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