serves 4 Ingredients: mole sauce: 1 tablespoon Chipotle extra virgin olive oil 1 dried ancho chili, stem removed 3 dried guajillo chili, stem removed 1/4 cup raisins 1/2 cup almonds 3 each roma tomatoes, seeded 1/2 yellow onion, peeled and chopped 6 garlic cloves, peeled 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1 1/2 cups chicken or vegetable broth 2 oz. 70% dark chocolate, grated 1 tablespoon Chipotle extra virgin olive oil 4 bone-in chicken thighs 2 teaspoons salt 1 tablespoon ground cumin 1/2 cup Chocolate Infused Dark Balsamic 2 cups cooked long-grain rice 1 teaspoon sesame seeds garnish: chopped cilantro diced red onions Directions: Make Mole Sauce 1 day ahead to save on time.
Preheat slow cooker to sauté and drizzle with oil. Add dried chilies, raisins, almonds, tomatoes, onions, garlic, allspice, cloves, and cinnamon and cook until fragrant (about 3 minutes). Deglaze with broth and stir in chocolate. Reduce setting to slow cook, cover, and cook for 3 hours. Remove mole sauce from the slow cooker and scrape into a food processor. Blend until smooth and set aside. Wipe out the slow cooker, preheat. Season chicken with chipotle salt and cumin. Add Chipotle EVOO to a non-stick skillet and crisp on both sides until golden brown, remove from the skillet and transfer to a slow cooker. Deglaze with chocolate balsamic, whisk in pureed mole sauce, bring to simmer and return the mixture to slow cooker. Cover and cook for 3 hours until chicken is tender and cooked through. Serve chicken with rice and topped with sesame seeds, cilantro, and onions.