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Chocolate Chicken Mole

canola oil

5 pounds skinless boneless chicken thighs, sliced thinly
3 cups low-salt chicken broth
2 cups orange juice
1 1/2 pounds onions, sliced
6 garlic cloves, crushed
4 teaspoons ground cumin
4 teaspoons ground coriander
2 tsp red chili flakes

1 tsp cayenne
2 tsp chipolte chili powder
1/3 cup raisins
4 strips orange peel

2 teaspoons dried oregano
4 oz dark chocolate
salt, to taste
chopped fresh cilantro
warm flour tortillas

Heat enough of the oil in heavy large pot to cover, over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned.

Add broth and orange juice to pot; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add, garlic, cumin, cayenne. chili flakes, coriander and chili powder. Sauté about 2 minutes until fragrant.

Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat.

DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.

Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.