Chicken Mole
- 4 pounds boneless, skinless chicken thighs (about 12)
- Coarse salt
- 1 can (28 ounces) whole tomatoes
- 1 medium yellow onion, roughly chopped
- 2 dried ancho chiles, stemmed or 2 heaping tablespoons ancho chile powder
- 1 large chipotle chile in adobo sauce
- ½ cup sliced almonds, toasted
- ¼ cup raisins
- 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
- 3 garlic cloves, smashed and peeled
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Fresh cilantro (or parsley) leaves, for serving
- Sour cream or yogurt, for serving
- Season chicken thighs with salt and place in a 5-to-6-quart slow cooker.
- In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
- Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low).
- Serve chicken and sauce topped with cilantro or parsley and a dollop of sour cream or yogurt.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/09/28/holy-mole/
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