Chocolate Balsamic Chicken Mole
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Amazing flavor profile!
Chocolate Balsamic Chicken Mole
Rated 3.5 stars by 2 users
Category
Main
Servings
6
Ingredients
-
5 lbs. skinless boneless chicken thighs
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4 C low-salt chicken broth
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1 1/4 lbs. onion, sliced
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1/2 C pumpkin seeds, shelled
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6 large garlic cloves, sliced
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4 Tsp. cumin seeds
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4 Tsp. coriander seeds
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4 oz. dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
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1 oz. dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
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1/4 C dried currants or raisins
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3 to inch strip of orange zest
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1 1/2 Tsp. dried oregano
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1/2 Tsp. Olivia's Vietnamese Cinnamon Cassia
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Fresh cilantro for garnish
Directions
Heat 1 Tbsp. olive oil in a heavy stock pot over medium-high heat. Season the chicken with with salt & pepper and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.
Add the chicken back into the still warm pot with any juices. Add the broth, dark chocolate balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.
In a separate pot heat 2 Tbsp. olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium.
Add pumpkin seeds, garlic, cumin, and coriander. Sauté until the seeds and garlic begin to colour, about 2 minutes.
Add chillies and stir until soft, approximately 3 minutes.
Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the the pan. Cover and simmer until chiles 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 up to two days ahead of time. It's even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas, along with a garnish of chopped fresh cilantro.
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