Chocolate Balsamic Chicken Mole

4 tablespoons of Ultra Premium Extra Virgin Olive Oil

5 pounds of skinless boneless chicken thighs

4 cups of low-salt (or no salt) chicken broth

1 cup of Dark Chocolate Balsamic Vinegar

1 1/4 pounds onions, sliced

1/2 cup of shelled pumpkin seeds

6 large garlic cloves, sliced

4 teaspoons of cumin seeds

4 teaspoons of coriander seeds

4 ounces of dried pasilla chilies, stemmed, seeded, torn into 1 " pieces, rinsed

1 ounce of negro chilies, stemmed, seeded, torn into 1 " pieces, rinsed

1/4 cup of dried currants or raisons

3-4 " of orange zest

1 1/2 teaspoons of oregano

1/2 teaspoon of cinnamon

fresh cilantro for garnish

Directions:

Heat 1 tablespoon of olive oil in heavy stock pot over medium-high heat. Season the chicken with salt and pepper and saute in batches until brown, about 3 minutes per side. Place the browned chicken in large bowl until all remaining chicken is browned.

Add the chicken back to the still warm pot with any juices. Add the broth, balsamic, and orange zest; bring to a gentle simmer and cook for 25 minutes until the chicken is tender. 

In a separate pot heat 2 tablespoons of olive oil over medium-high heat. Add onions and saute until golden brown, about 18 minutes. Reduce heat to medium. Add the pumpkin seeds, garlic, cumin and coriander. Saute until the seeds and garlic begin to color, about 2 minutes. Add chilies and stir until soft, approximately 3 minutes.

Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into sauce pan with onion mixture. Add the oregano and cinnamon to the pan. Cover and simmer until chilies are very soft, stirring occasionally, about 30 minutes.

Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat.

This can be made two days ahead of time. It's actually better the  next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas. 

Serves 6

Recipe from Veronica Foods