Chocolate Balsamic Chicken Mole

Ingredients

• 4 tablespoons UP Certified Extra Virgin Olive Oil
• 5 pounds skinless boneless chicken thighs
• 4 cups low-salt chicken broth
• 1 cup 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

Directions

1. Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with salt and 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.
2. Add the chicken back to the still-warm pot with any juices. Add the broth, balsamic, and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.
3. In a separate pot, heat 2 tablespoons 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 color, about 2 minutes. Add chiles and stir until soft, approximately 3 minutes.
4. Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into the saucepan with onion mixture. Add the orange peel, oregano, and cinnamon. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes.
5. Remove from heat and working in small batches, transfer sauce mixture to a 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.
6. This can be made up to two days ahead of time. It’s even better the next day! Chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas, garnished with chopped fresh cilantro.

Serves 6