I've always been intrigued by the idea of mole' sauce (pronounced moh-lay - not mole, like the varmint that tears up your yard!) - dark chocolate, cinnamon, and spicy heat in a warm blend. My husband was not quite as eager - "It has to taste better than it sounds."
It did...and received two thumbs up from both of us.
Since I like to use what is on hand, here are the changes I incorporated from the original recipe, from www.marthastewart.com: Chicken legs, instead of thighs, dried cranberries instead of raisins, 1 quart jar of home-canned tomatoes, in lieu of 1 can of whole tomatoes, and the recipe actually calls for 2 dried ancho chiles, stemmed. I didn't have those, but have a large supply of smoked, dried, and crushed poblano pepper, so threw in about two tablespoons of that. Added a nice smoky flavor!
4 pounds boneless, skinless chicken thighs (about 12) (We used about 15 chicken legs, skinless)
1 can (28 ounces) whole tomatoes (we used 1 quart jar of home-canned tomatoes from our garden)
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed (I used 2 Tbsp smoked, dried, crushed poblano)
1 large chipotle chile in adobo sauce
1/2 C sliced almonds, toasted
1/4 raisins (I used dried cranberries)
3 ounces bittersweet chocolate, finely chopped
3 garlic cloves, smashed & peeled
3 Tbsp extra-virgin olive oil
3/4 tsp ground cumin
1/2 tsp ground cinnamon
Season the chicken with salt and put in a slow cooker. In a blender (I used a food processor), puree the tomatoes, onion, ancho and chipotle chiles, almonds, raisins (or cranberries), chocolate, garlic, oil, cumin, and cinnamon until smooth.
Add tomato mixture to the slow cooker over the chicken. Cook on high until chicken is tender. I went 6 hours on high. Serve it over rice - I used my favorite yellow rice.
Now, I didn't take the skin off the legs, because they really didn't have much, so I skimmed off a little bit of grease. In the end, it all blended in very well.
The best thing about this recipe? Since there are only two of us, there were quite a few chicken legs left. I took the meat off the bones, threw it in the leftover sauce, dumped it all in a freezer bag and I have the base for an AWESOME first batch of chili this fall!
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