Chicken Mole
 
This is an easy and delicious slow cooker version adapted from a Martha Stewart recipe.
Ingredients
  • 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
Instructions
  1. Season chicken thighs with salt and place in a 5-to-6-quart slow cooker.
  2. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
  3. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low).
  4. 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/