Tender chicken thighs simmered in a rich, slightly sweet Chocolate Balsamic Mole sauce, infused with layers of onion, garlic, pumpkin seeds, and dried chiles for a deeply flavorful and comforting dish.
Ingredients
4 tablespoons Extra Virgin Olive Oil
5 lbs skinless, boneless chicken thighs
4 cups low-salt chicken broth
1 cup Dark Chocolate Balsamic Vinegar
1 1/4 lbs onions, sliced
1/2 cup shelled pumpkin seeds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 oz dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
1 oz 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
Salt & pepper to taste
Instructions
Heat 1 tablespoon olive oil in a heavy stockpot over medium-high heat. Season chicken with salt and pepper and sauté in batches until golden, about 3 minutes per side. Set browned chicken aside.
Add chicken back to the pot with juices. Add broth, Dark Chocolate Balsamic Vinegar, and orange juice. Bring to a gentle simmer and cook 25 minutes until tender.
In a separate pan, heat 2 tablespoons olive oil over medium-high heat. Sauté onions until golden brown, about 18 minutes. Reduce heat to medium.
Add pumpkin seeds, garlic, cumin, and coriander. Sauté until seeds and garlic begin to color, about 2 minutes. Stir in chiles and cook until soft, about 3 minutes.
Transfer chicken to a bowl and reserve. Pour chicken cooking liquid into the onion mixture. Add orange peel, oregano, and cinnamon. Cover and simmer, stirring occasionally, until chiles are very soft, about 30 minutes.
Remove from heat and puree sauce mixture in batches until smooth. Return sauce to reserved pot. Shred chicken and stir into sauce. Adjust salt and pepper to taste.
Serve warm with rice or tortillas, garnished with chopped cilantro. Best if made 1–2 days ahead for deeper flavor.
