Ingredients

• 1 T olive oil
• 1 T unsalted butter
• 2 C chopped onion
• 2 (4.5oz) cans of chopped green chilies
• 1 t minced garlic
• 2 t cumin seeds
• 1 t ground coriander
• 1/4 c vinegar (preferably cider vinegar)
• 5 previously cooked chicken legs, shredded
• 2 T brown sugar
• 1 oz unsweetened chocolate, finely chopped
• 1 (12oz) bottle chili sauce
• 1C chicken broth
• 2 boxes cornbread mix (I use Jiffy)
• 2 large eggs
• 2/3 C milk (water or chicken broth also work well)
• Salt & pepper to taste

Instructions

1. Preheat oven to 375.
2. In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
3. Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
4. Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
5. Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).
6. Serve hot.