4 tablespoons of Baklouti EVOO
5 pounds of boneless skinless chicken thighs or breast tenders
4 cups of chicken stock or broth
1/2 cup dark chocolate balsamic
2 large yellow onions, sliced
1/2 a cup blanched slivered almonds
1/2 cup hulled pumpkin seeds
6 large garlic cloves
3 teaspoon of cumin seeds
3 teaspoons of coriander seeds
1 teaspoon of ground cinnamon
1 bay leaf
3 ounces dried Pasilla chilies, stemmed, seeded, cut with scissors into 1" pieces
2 teaspoons of dried oregano
salt and pepper to taste
chopped fresh cilantro for garnish
corn tortillas, warmed
Heat 2 tablespoons of oil into heavy dutch oven over medium heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to the pot and saute until lightly browned, about 3 minutes per side.
Return chicken, any juices, and the bay leaf to the pot. Add the broth and bring to a simmer - cook until chicken is tender (about 25 minutes).
Meanwhile, heat 2 tablespoons Baklouti EVOO in heavy Large saucepan (cast iron is ideal for this) over medium-high heat. Add onions and saute until golden brown - about 10 minutes. Reduce the heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon and coriander. Saute until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.
Add the caramelized onion and dried chili mixture to the pot with the chicken and stock. Add the Dark Chocolate Balsamic and oregano to the pot. Stir to incorporate and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow mixture to cool for about 15 minutes.
Remove the chicken from the pot to a large bowl. It will be just about falling apart so don't worry if you have a few bits and pieces in the sauce. 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, gently stir to incorporate.
This recipe can be served immediately, but gets better with time, and can be made up to three days in advance.
Chill until cold, then cover and keep chilled. Rewarm over low heat before serving. Serve over warm rice and or corn tortillas. Add a drizzle of Baklouti EVOO if you'd like more heat. Serve with fresh chopped cilantro
Serves generously 6-8
Recipe from Veronica Foods
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