Chicken Mole

Ingredients

• 4 bone-in, skin-on chicken thighs

• 1 onion, chopped

• 2 cloves garlic, minced

• 1/2 cup chicken broth

• 1/2 cup TAO Chocolate di Torino Balsamic Vinegar

• 1/2 cup tomato sauce

• 1/4 cup unsweetened cocoa powder

• 2 tablespoons TAO Chipotle Infused Olive Oil

• 2 teaspoons ground cumin

• 2 teaspoons ground cinnamon

• 1 teaspoon ground coriander

• 1/2 teaspoon ground nutmeg

• Salt and pepper to taste

• Chopped fresh cilantro for garnish

Directions

1. Preheat your oven to 375°F.

2. Heat 2 tablespoons of TAO Chipotle Infused Olive Oil in a large skillet over medium-high heat.

3. Add the chicken thighs to the skillet and cook for 3-4 minutes on each side, until browned. Remove the chicken from the skillet and set it aside.

4. Add the chopped onion to the skillet and cook for 2-3 minutes, until softened.

5. Add the minced garlic, ground cumin, ground cinnamon, ground coriander, and ground nutmeg to the skillet and cook for 1-2 minutes, until fragrant.

6. Add the chicken back to the skillet and pour in 1/2 cup of chicken broth, 1/2 cup of TAO Chocolate di Torino Balsamic Vinegar, and 1/2 cup of tomato sauce. Stir in the unsweetened cocoa powder and season with salt and pepper to taste.

7. Bring the mixture to a simmer, then cover the skillet with a lid and transfer it to the preheated oven. Bake for 45 minutes.

8. Remove the skillet from the oven and transfer the chicken to a serving platter.

9. Skim any excess fat from the top of the sauce in the skillet, then spoon the sauce over the chicken.

10. Garnish with chopped fresh cilantro and serve hot.