- Chicken Mole.jpg (30.98 KiB) Viewed 621 times
Preparation Time: 25 minutes
Cooking time: 6 - 8 hours
Serves: 12
If served as twelve portions, provides 311 cals, 23g fat (of which 5g saturates), 7g sugar and 0.4g salt per portion.
Ingredients
- 12 bone-in chicken thighs (about 2kg/4½lb), skin removed
- 1 tsp salt
For the sauce:
- 800g (28oz) tinned whole tomatoes, drained
- 1 medium onion, chopped
- 2 dried ancho chiles (also called anchos), stems and seeds removed
- ½ cup sliced almonds, toasted
- ¼ cup raisins
- 85g (3oz) bittersweet chocolate, chopped
- 3 tbsp olive oil
- 1 chipotle pepper in adobo sauce
- 3 garlic cloves, peeled and halved
- ¾ tsp ground cumin
- ½ tsp ground cinnamon
- Fresh cilantro leaves (optional)
Method
1. Sprinkle chicken with salt; place in a 5qt or 6qt slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.
2. Cover and cook on low for 6 - 8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired.
¡SHARE TOPIC!