Dark Chocolate Balsamic and Chipotle Olive Oil Mole

• 1 dried ancho chili, stem removed
• 3 dried guajillo chili, stem removed 
• 1/4 cup raisins 
• 1/2 cup almonds  3  tomatoes, seeded, or one can diced tomatoes
• 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
• 2 tablespoons Chipotle Olive Oil
• 4 bone-in chicken thighs 
• 2 teaspoons salt
• 1 tablespoon ground cumin 
• 1/2 cup Dark Chocolate Balsamic,
• 2 cups cooked long-grain rice 
• Optional, 1 teaspoon sesame seeds, chopped cilantro, and 1/4 cup diced red onions for garnish

Directions:  Mole Sauce can be prepared ahead of time!

For the Mole Sauce:

1. Preheat slow cooker to sauté and drizzle with 1 tbsp. Chipotle Olive Oil.
2. Add dried chilies, raisins, almonds, tomatoes, onions, garlic, allspice, cloves, and cinnamon.
3. Cook until fragrant (about 3 minutes).
4. Add broth and stir in chocolate.
5. Reduce setting to slow cook, cover, and cook for 3 hours. 
6. Remove mole sauce from the slow cooker 
7. Blend with blender or food processor until smooth and set aside. 

For the Chicken:

1. Season chicken with 1 tbsp. chipotle oil, salt, and cumin.
2. Add Chipotle Olive Oil to a non-stick skillet and crisp on both sides until golden brown.
3. Deglaze with chocolate balsamic.
4. Remove chicken from the skillet and transfer to the slow cooker.
5. Add pureed Mole sauce
6. Cover and cook for 3 hours until chicken is tender and cooked through.
7. Serve chicken with rice.
8. Optionally, top with sesame seeds, cilantro, and onions.