Ingredients
- 4 tablespoons Chipotle Olive Oil
- 5 pounds boneless skinless chicken thighs or breast tenders
- 4 cups chicken stock or broth
- 1/2 cup Dark Chocolate Balsamic
- 2 large yellow onions, sliced
- 1/2 cup blanched slivered almonds
- 1/2 cup hulled pumpkin seeds
- 6 large garlic cloves
- 3 teaspoons cumin seeds
- 3 teaspoons coriander seeds
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 3 ounces dried chilies, stemmed, seeded, cut with scissors into 1″ inch pieces
- 2 ounces dried negro chiles stemmed, seeded, cut with scissors into 1″ pieces
- 2 teaspoons dried oregano
- salt and pepper to taste
- Chopped fresh cilantro for garnish
- corn tortillas, warmed
Directions
Place boneless skinless chicken thighs or breast tenders in enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If chicken floats to the top weigh down with a plate and cans to keep it submerged in brine.
Preheat oven to 350° rub 2 tablespoons Chipotle Olive Oil over the chicken. Sprinkle all over with pepper. Put chicken in a 9×13 pan and cover loosely with foil.
Roast for about 30 minutes. Remove foil and baste with 1/2 cup of warm stock mixed with 1/2 cup Dark Chocolate Balsamic. Start checking internal temperature after 30 minutes by inserting an instant read thermometer in the meatiest part of the thigh. Roast until internal temperature reaches 165°.