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Mole a Mexican classic. Don’t be intimidated at the thought of chocolate with chicken - rich Chocolate Balsamic rounds out the spiciness of the chilies for a perfectly balanced dish.

  • 3 - 4 lbs. boneless chicken pieces (thighs or breasts)
  • 4 cups chicken stock or broth
  • 1/2 cup Della Terra Dark Chocolate Balsamic
  • 4 tbsps Della Terra Green Chili Olive Oil
  • 1 large yellow onion, thinly sliced
  • 3 teaspoons coriander seeds
  • 1 teaspoon ground cinnamon
  • 5 large garlic cloves
  • 1/2 cup hulled pumpkin seeds
  • 1/2 cup blanched, slivered almonds
  • 1/2 cup sesame seeds
  • 4 dried ancho chile peppers, slivered
  • 2 fresh red chilies, halved and slivered
  • 1 tsp dried oregano
  • salt and pepper to taste
  • chopped fresh cilantro for garnish
  • rice and/or warm corn tortillas for serving

Heat 2 tablespoons of Della Terra Green Chili Olive Oil in large, heavy dutch oven over medium-high heat. Rinse and pat the chicken dry. Season chicken pieces on both sides with salt and pepper. Working in batches, brown chicken pieces until lightly browned, about 3 minutes per side.

Return chicken and any juices to the pot. Add broth and bring to a simmer. Cook, covered, until chicken is tender, about 25 minutes.

Meanwhile, heat remaining 2 tablespoons Della Terra Green Chili Olive Oil in large, heavy saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown, about 10 minutes, stirring often and being careful not to burn. Reduce heat to medium. Add almonds, pumpkin seeds, sesame seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add chilies and stir until they begin to soften, about 2 minutes.

Add the caramelized onion and dried chili mixture to the pot with the chicken and stock. Add the Della Terra Dark Chocolate Balsamic and oregano to pot. Stir to incorporate and 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 will 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 with salt and pepper, to taste. Coarsely shred chicken and return to sauce and gently stir to incorporate.

Serve over rice and/or with warm corn tortillas and a drizzle of Green Chili Olive Oil for more heat. Serve sprinkled with chopped fresh cilantro.

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.  

6-8 generous portions.