PREPARATION:

1. Place the chicken in a re-sealable plastic bag.

Oven BBQ Chicken:

1. In a medium size mixing bowl, combine the apple cider, cider vinegar, Worcestershire sauce, 1 tablespoon olive oil, and salt. Pour the marinade over the chicken in the plastic bag, seal and refrigerate for at least 30 minutes and up to 8 hours, turning occasionally to ensure even coating.
2. Position rack in center of oven and preheat to 375 degrees F. Drain the marinade from the chicken and discard the liquid.
3. Grease a roasting pan with 1 tablespoon olive oil.
4. Place the chicken in the prepared roasting pan and bake uncovered for 35 minutes.
5. Meanwhile make the Mole Verde.
6. Remove chicken from oven and, using a pastry brush, coat the chicken with 1 cup of the mole. Return the chicken to the oven and bake an additional 8 to 10 minutes.
7. Allow the chicken to rest for 5 to 10 minutes before serving. Serve with the remaining Mole Verde.

   This recipe was featured on the Answers to a Complex Problem Episode of Emeril Green.

Mole Verde Sauce:

1. Slice poblano and jalapeno peppers in half lengthwise and remove the seeds. Heat peppers in a cast iron skillet over high heat until skins start to blister and char.
2. In another skillet, heat olive oil over medium heat and toast the pine nuts, pumpkin seeds and cashews. Toast until slightly browned and aromatic.
3. In a blender, combine the toasted nuts and charred pepper (no need to remove skin) cilantro, chicken broth, lime juice, salt and pepper. Blend until smooth, use more chicken broth as needed. Mole will be slightly chunky and thick.