This recipe is courtesy of Chef Rachel. In California, where she lives, she has access to authentic chiles. You can search for substitutions on the internet or visit one of the many Latin food specialty groceries stores that are in most major cities and are also available online. In our household, we simply substitute one of our two amazing chili olive oils: Cayenne or Green Baklouti
What can you do with chocolate balsamic you ask? Well, it is gorgeous drizzled on strawberries, or as a yogourt flavouring, but it is also fabulous in savoury dishes such as steak (without Garlic Olive Oil ) or in this spicy Mexican classic.
Needed for this recipe:
Sunshine Coast Olive Oil Co. UP-Certified Extra Virgin Olive Oil
Sunshine Coast Olive Oil Co. Aged Dark Chocolate Balsamic
Sunshine Coast Olive Oil Co. Cayenne or Green Baklouti Chili Olive Oils (to substitute for fresh chilis)
4 tablespoons UP Certified Extra Virgin Olive Oil
5 pounds skinless boneless chicken thighs
4 cups low-salt chicken broth
1 cup Sunshine Coast Olive Oil Co. Aged Dark Chocolate Balsamic
1¼ pounds onions, sliced
½ 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 OR Sunshine Coast Olive Oil Co. Cayenne or Green Baklouti Chili Olive Oils
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed or OR Sunshine Coast Olive Oil Co. Cayenne or Green Baklouti Chili Olive Oils
¼ cup dried currants or raisins
3-4″ strip of orange zest
1½ teaspoons dried oregano
½ teaspoon cinnamon
Fresh cilantro and/or sesame seeds for garnish
Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with salt and pepper and 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.
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.
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.
Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the the pan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes.
Remove from heat and 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; stir to coat.
This can be made up to two days ahead of time. It’s actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas, along with a garnish of chopped fresh cilantro.