Holy Mole
Couldn’t resist that one . . . And you won’t be able to resist this easy slow-cooker chicken molé. It’s got a deep, smoky, slightly spicy flavor and is great served over rice. Pair with a crisp green salad and cuddle up for a delicious dinner that’s ready when you are.
Slow Cooker Chicken Mole (adapted from Martha Stewart’s Everyday Food)
4 lbs. boneless, skinless chicken thighs Kosher salt 1 can or box (28 oz.) chopped tomatoes (Pomi in the box has no BPA) 2 medium onions, roughly chopped 1 t. chile powder 2 large chipotle chiles in adobo sauce 1/2 c. sliced almonds, toasted (don’t skip this – they’ll be so much more delicious and almondy if you toast them!) 1/4 c. raisins 3 oz. bittersweet chocolate, finely chopped (about 1/2 c.) 3 garlic cloves, smashed and peeled 3 T. extra-virgin olive oil 1 t. ground cumin 1/2 t. ground cinnamon Fresh cilantro leaves, roughly chopped, for serving
Season the chicken with salt and place in a 5-6 quart slow cooker. Place the tomatoes through the cinnamon in a blender and puree until smooth. Add the mixture to the slow cooker, cover and cook on high until chicken is tender, 4 hours on high or 8 hours on low. Serve chicken and sauce over rice and topped with cilantro.
Serves 6.
Image: Danilo Rizzuti / FreeDigitalPhotos.net
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Lauren
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