Floating Olive Branch


Mole sauce:
1Tbs. Chipotle Infused 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 tsp. ground allspice
1/8  tsp. ground cloves
1/8 tsp. ground cinnamon
1 1/2 cups chicken or vegetable broth
2 oz. 70% dark chocolate, grated
1 Tbs. Chipotle Infused Olive Oil 
4 bone-in chicken thighs
2 tsp. Chipotle Infused Premium Salt 
1 Tbs. ground cumin
1/2 cup Chocolate Infused Dark Balsamic 
2 cups cooked long-grain rice
1 tsp. sesame seeds
chopped cilantro
diced red onions


Preheat Instant Pot or slow cooker to sauté and drizzle with Chipotle Infused Olive 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 it into a food processor. Blend until smooth and set aside.
Wipe out the slow cooker, preheat to sauté, and drizzle with Chipotle Infused Olive Oil. Season chicken with chipotle salt and cumin. Add to the pot and crisp on both sides until golden brown, remove from the pot. Deglaze with Chocolate Infused Balsamic and bring it to a simmer. Whisk in pureed mole sauce and return chicken to the pot. 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.