For the BBQ Sauce:

• 1 tablespoon canola oil
• 3 medium white onions, finely chopped (about 5 cups)
• 3 garlic cloves garlic, finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 cup tomato paste
• 4 canned chipotle peppers plus their sauce
• 1 tablespoon anchovy paste
• 1 quart unseasoned chicken stock
• 1 cup cider vinegar
• 1 cup maple syrup
• ½ cup orange juice concentrate
• ½ cup dijon mustard
• ½ cup molasses
• 1 tablespoon fish sauce
• ¼ cup Worcestershire sauce, plus 2 tablespoons to finish
• Kosher salt and freshly ground black pepper, to taste

For the Chicken:

• 8 boneless, skinless chicken thighs
• Sesame seed rolls

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For the Sauce:

1. In Dutch oven over low heat, heat the canola oil. When oil is hot, add the onions and garlic, slowly sweating them until tender but not colored, about 20 minutes. Add the cumin, smoked paprika, tomato paste, chipotles, and anchovy paste. Sweat over low heat another 5 minutes, taking care not to scorch.
2. Add the stock, vinegar, maple syrup, orange juice concentrate, mustard, molasses, fish sauce, and ¼ cup of the Worcestershire sauce. Simmer over low heat until thick and silky, about 50 minutes to 1 hour. Adjust the seasoning with Kosher salt and freshly ground pepper.
3. Stir in the remaining 2 tablespoons of Worcestershire. Cook until barbecue sauce is thickened and coats the back of a spoon, about 30 minutes.

For the Chicken:

1. Preheat oven to 350°F. Season chicken thighs with Kosher salt and freshly ground pepper. Heat top pan of Dutch oven over medium heat with 2 tablespoons of oil to pan. Working in two batches, brown both sides of chicken, removing to a plate as you go. Add all of the chicken to the bbq sauce in the Dutch oven. Wipe out lid of Dutch oven, and use to cover the base, baking for 30 - 40 minutes, or until chicken is cooked through.
2. Remove Dutch oven and take lid off. Remove chicken from sauce and let cool slightly. Shred chicken with forks and then return to pot. Serve big scoops of bbq chicken on buttered, toasted sesame buns.

Pro Tip:

Slather this diverse barbecue sauce on everything from your favorite smoked ribs to barbecue chicken wings. It holds well, and even freezes so go ahead and double up on a batch. It's more economical than store bought, and of course tastier.