Chocolate Balsamic Chicken Mole
This delicious mole is made using our chocolate balsamic vinegar to add sweetness and tang, make it as spicy or tame as you'd like!
4 tablespoons Di Oliva Extra Virgin Olive Oil, such as our Picual
5 pounds skinless, boneless chicken thighs
4 cups low-salt chicken broth
1 cup Di Oliva Chocolate Balsamic
1 1/4 pounds onions, sliced
1/2 cup shelled pumpkin seeds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup dried currants or raisins
3-4" strip of orange zest
1 1/2 teaspoons dried oregano
1/2 teaspoon cinnamon
Fresh cilantro for garnish
Heat 1 tablespoon of Di Oliva olive oil in a heavy stock pot over medium-high heat. Season the chicken with salt and pepper and 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 to the still warm pot with any juices. Add the broth, 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 tablespoons Di Oliva 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, 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 actually 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.