August 20, 2004 recipe from Chef Chris Manning:

Mocha Java Chicken with Salsa Molé

For the chicken:
2 tbsp. cocoa powder
2 tbsp. ground coffee
1 tbsp. chili powder
1 tbsp. salt
1 tbsp. brown sugar
8 – 4oz. Boneless skinless chicken breast
2 tbsp. vegetable oil

Combine the first five ingredients in a medium mixing bowl and blend well. Add the chicken breast to the spices and coat the chicken. Add the chicken to a one-gallon ziplock bag, and pour in the oil. Close the bag and massage the chicken to coat with the spices and oil. Marinate overnight and grill on low heat only, for ten minutes on each side. Serve with Salsa Molé.

For the Salsa Molé:
1 large tomato, diced
1 clove of garlic, minced
2 scallions, minced
¼ cup of minced red bell pepper
¼ cup of minced peeled and seeded cucumber
1 cup of diced avocodo
¼ cup chocolate chips (semi-sweet works best)
Juice of half a lime
1 sprig of cilantro, minced
Salt and pepper to taste

Combine all of the ingredients together in a mixing bowl. Gently toss together and refrigerate for one hour before serving.