Chicken Mole with Chocolate Dark Balsamic

Chicken Mole with Chocolate Dark Balsamic

Description

This approachable chicken mole builds layers of chile, tomato, warm spices, toasted sesame, and almond around Chocolate Dark Balsamic for a rich, savory sauce with balanced sweetness and acidity. Garlic Infused Olive Oil adds a savory foundation, while a very small amount of Habanero Infused Olive Oil provides optional heat at the finish.

Ingredients

2½ pounds bone-in, skin-on chicken thighs or drumsticks
2 tablespoons Garlic Infused Olive Oil
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
1 small yellow onion, chopped
2 tablespoons pure ancho chile powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
Pinch ground cloves
1 cup low-sodium chicken broth
¾ cup crushed fire-roasted tomatoes
2 tablespoons smooth unsweetened almond butter
2 tablespoons toasted sesame seeds, plus more for garnish
¼ cup Chocolate Dark Balsamic, divided
½–1 teaspoon Habanero Infused Olive Oil, to taste
Optional garnish: chopped fresh cilantro

Instructions

• Preheat the oven to 375°F. Pat the chicken thoroughly dry with paper towels. Season with 1 teaspoon kosher salt and the black pepper.

• Heat the Garlic Infused Olive Oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken skin-side down in a single layer and sear without moving for about 5–6 minutes, until deeply golden. Turn and brown the second side for about 2 minutes. Transfer the chicken to a plate.

• Reduce the heat to medium. Add the onion and remaining ¼ teaspoon kosher salt. Cook for 4–5 minutes, stirring occasionally, until softened and beginning to brown.

• Add the ancho chile powder, cumin, cinnamon, coriander, and cloves. Cook for about 30 seconds, stirring constantly, just until fragrant.

• Add the chicken broth and scrape the bottom of the skillet thoroughly to release the browned fond. Stir in the fire-roasted tomatoes, almond butter, sesame seeds, and 3 tablespoons Chocolate Dark Balsamic until smooth and combined.

• Bring the sauce to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until the flavors begin to come together.

• Carefully transfer the sauce to a blender and blend until smooth, venting the lid according to the blender manufacturer’s directions for hot liquids. Alternatively, use an immersion blender directly in the skillet. Return the sauce to the skillet if necessary.

• Nestle the chicken into the mole sauce skin-side up, keeping as much of the skin above the sauce as possible. Transfer the uncovered skillet to the oven and roast for about 25–30 minutes, or until every piece of chicken reaches at least 165°F in the thickest portion without touching bone.

• Transfer the chicken to a serving platter. If the mole is thicker than desired, stir in a small splash of warm chicken broth. If it is too thin, simmer gently on the stovetop for a few minutes until it coats the back of a spoon.

• Remove the sauce from the heat. Stir in the remaining 1 tablespoon Chocolate Dark Balsamic. Begin with ½ teaspoon Habanero Infused Olive Oil, taste, and add up to 1 teaspoon total only if more heat is desired.

• Spoon the mole sauce around and over the chicken. Garnish with toasted sesame seeds and cilantro if desired. Serve warm.

Chef’s Tip

Mole should taste layered rather than simply sweet or hot. The ancho chile provides deep, mild chile character, while the almond butter and sesame add body and nuttiness. Start very lightly with the Habanero Infused Olive Oil and add it only after the sauce is off the heat so you can control the final level of heat.

Flavor Variations

• Garlic & Roasted Chili Fused Olive Oil can replace the Garlic Infused Olive Oil for extra roasted-chile character and more noticeable heat.
• Jalapeño Infused Olive Oil can replace the Garlic Infused Olive Oil for a fresher jalapeño flavor without making heat the focus of the dish.
• For a milder mole, omit the Habanero Infused Olive Oil entirely; the ancho chile still provides plenty of chile flavor without aggressive heat.
• For extra richness, whisk 1 tablespoon cold unsalted butter into the finished mole off the heat.

Pairings

Serve with Mexican-style rice, black beans, roasted sweet potatoes, warm corn tortillas, sautéed greens, grilled corn, avocado, or a crisp cabbage slaw.

Recipe Notes

This is an approachable, streamlined mole rather than a traditional mole poblano. Traditional versions can contain several varieties of dried chiles, toasted nuts and seeds, fruit, tortillas or bread, spices, chocolate, and a lengthy cooking process. This recipe keeps the same layered flavor logic while remaining practical for a weeknight-style dinner.

Ancho chile is important here because Chocolate Dark Balsamic alone cannot create the chile foundation that defines mole. Almond butter and toasted sesame provide the nutty body the original version lacked, while tomato, warm spices, and chicken broth give the sauce enough savory structure to balance the balsamic.

The Chocolate Dark Balsamic is divided. Most cooks with the mole so its fruit and acidity integrate into the sauce, while the final tablespoon is stirred in off the heat to restore brightness and prevent the finished sauce from tasting flat or overly reduced.

All chicken pieces should reach at least 165°F as measured in the thickest portion with a food thermometer. Bone-in thighs and drumsticks may be cooked somewhat beyond that minimum if a more tender texture is preferred.

Bring This Recipe to Life

Chocolate Dark Balsamic

Garlic Infused Olive Oil

Habanero Infused Olive Oil

Garlic & Roasted Chili Fused Olive Oil

Jalapeño Infused Olive Oil