Slow Cooker Chicken Mole With Pickled Onions

By HeatherS

Ingredients

• Pickled Onions:
• 1 can whole tomatoes
• 2 onions, sliced
• 4 cloves garlic, sliced
• 1 tsp each ancho chili powder, (or chili powder), ground coriander and salt
• 1/2 tsp pepper
• 1/4 tsp cinnamon
• Pinch ground cloves
• 1/2 cup sodium-reduced chicken broth
• 2 tbsp raisins
• 2 tbsp almond butter
• 30 g unsweetened chocolate, (1 oz), chopped
• 1.35 kg boneless skinless chicken thighs, cut in 1-inch chunks
• 1/2 cup chopped fresh cilantro
• 2 tbsp sesame seeds
• 1 small red onion, halved and thinly sliced crosswise
• 2 tbsp lime juice
• 1/4 tsp salt
• Pinch granulated sugar

Details

Servings 8
Preparation time 30mins
Cooking time 540mins
Adapted from canadianliving.com

Preparation

Step 1

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.