Chicken Mole with Baklouti Agrumato Olive Oil & Dark Chocolate Balsamic

Serve this spicy mole on rice or add to the chocolate deliciousness by serving on Dark Chocolate Linguine (available at Olive Us)!


4 Tablespoons Olive Us Baklouti Chile Agrumato Olive Oil (use half Baklouti and half Olive Us Garlic Olive Oil or single varietal extra virgin olive oil to reduce spiciness if desired)
5 pounds boneless skinless chicken thighs or breast tenders
4 cups chicken stock or broth
1/2 cup Olive Us Dark Chocolate Balsamic

2 large yellow onions, sliced
1/2 cup blanched slivered almonds
1/2 cup hulled pumpkin seeds
6 large garlic cloves
3 teaspoons cumin seeds
3 teaspoons coriander seeds
1 teaspoon ground cinnamon

1 bay leaf
3 oz dried Pasilla chilies, stemmed, seeded, cut into 1″ inch pieces
2 oz dried negro chiles stemmed, seeded, cut into 1″ pieces
2 teaspoons dried oregano

Sea salt and pepper to taste
Chopped fresh cilantro for garnish & corn tortillas, warmed

Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Pat the chicken dry & season on both sides with salt and pepper. Working in batches, add chicken to pot and sauté 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 covered until chicken is tender, about 25 minutes.

Meanwhile, heat 2 tablespoons Baklouti Agrumato in heavy LARGE saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown – about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté 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, dried chili mixture, chocolate balsamic & oregano to the pot with the chicken and stock.  Stir to mix in & cover.  Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes.

Remove the chicken from the pot to a large bowl.  It’ll be just about falling apart so don’t worry if you leave 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 rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired.

Serves 6-8 generously (with leftovers).

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