Chicken Mole

Ingredients

• 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
• 1 teaspoon salt

MOLE SAUCE:

• 1 can (28 ounces) whole tomatoes, drained
• 1 medium onion, chopped
• 2 dried ancho chilies, stems and seeds removed
• 1/2 cup sliced almonds, toasted
• 1/4 cup raisins
• 3 ounces bittersweet chocolate, chopped
• 3 tablespoons olive oil
• 1 chipotle pepper in adobo sauce
• 3 garlic cloves, peeled and halved
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Fresh cilantro leaves, optional

Directions

1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chilies, 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. Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Recipe source: tasteofhome