It almost seems that the slow cooker was made for this subtly spicy, rich mole sauce. In fact, you might be tempted to make a double batch of just the sauce and freeze half for another time - simply thaw it and reheat with cooked, shredded meat. Serve over rice or with warmed corn tortillas to soak up all the sauce.
- Prep time 30 minutes
- Total time 9 hours
- Portion size 8 servings
Ingredients
Pickled Onions:
Method
Drain tomatoes, reserving 1/2 cup of the juice. Using hands, crush tomatoes; add to slow cooker with reserved juice. Stir in onions, garlic, ancho chili powder, coriander, salt, pepper, cinnamon and cloves. Stir in broth, raisins, almond butter and chocolate. Cover and cook on low for 8 to 10 hours.In blender, purée mixture in batches until smooth; return to slow cooker. Stir in chicken; cover and cook on high until juices run clear when chicken is pierced, about 40 minutes.
Pickled Onions: Meanwhile, in bowl, stir together red onion, lime juice, salt and sugar; let stand for 15 minutes.
Serve pickled onions with mole. Sprinkle mole with cilantro and sesame seeds.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 688 mg
- Sugars 7 g
- Protein 35 g
- Calories 322.0
- Total fat 15 g
- Cholesterol 140 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 29.0
- Folate 13.0
- Calcium 8.0
- Vitamin A 8.0
- Vitamin C 35.0
