4 Tbsp. Spicy Green Chili Pepper Olive Oil or Cayenne Olive Oil
5 lbs. skinless, boneless chicken thighs or breast tenders
4 c. chicken stock
1/2 c. Chocolate Balsamic
2 lg. yellow onions, sliced
1/2 c. blanched slivered almonds
6 lg. garlic cloves
3 tsp. cumin seeds
3 tsp. cumin seeds
3 tsp. coriander seeds
1 tsp. cinnamon
1 bay leaf
3 oz. dried pasilla chilies, stemmed, seeded, and cut into 1 inch pieces
2 oz. dried negro chilies, stemmed, seeded, and cut into 1 inch pieces
2 tsp. oregano
salt and pepper to taste
Wash and pat the chicken dry. Season the chicken with salt and pepper. Heat 2 tablespoons oil in a heavy, large Dutch Oven over medium heat. Working in batches, sauté all chicken till lightly browned. Put all chicken pieces back in to the pot and add the broth. Bring to a simmer-cook covered until chicken is tender, about 25 minutes. Meanwhile, heat 2 tablespoons Spicy Green Chili Pepper Olive Oil in a heavy, large saucepan over medium-high heat. Add onions and sauté until golden-about 10 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sauté until nuts and seeds begin to toast lightly, about 2 minutes. Add dried chilies and stir until they begin to soften, about 2 minutes. Add the onion and seed mixture to the chicken and broth. Add the Chocolate Balsamic and oregano to pot. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow to cool for about 15 minutes. Remove chicken from pot and place into a large bowl. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot and season to taste with salt and pepper. Coarsely shred chicken and add to sauce. Serve warm.
*Tested in Mexican Cooking Class
