Slow-cooker recipes give you the opportunity to develop some deep flavours, and you don’t even have to pay attention to it most of the time. This chocolate chicken mole recipe is a keeper, and it will have your house smelling fragrant as it simmers in your slow-cooker developing some delicious and rich flavours. Part of what I like about this recipe so much is the anticipation of getting to eat what’s been making the house smell so good while its cooking. Everyone will be wanting seconds!
Some of the ingredients that are called for in this recipe are a little bit harder to find than average. Make a trip to some of the Mexican specialty food stores in your area, or replace the specific types of chili powder and dried chilies with ones of your choosing. The ghee can be found at Indian specialty food stores, and it can be replaced with butter, or another type of cooking fat.
- 2 lbs. chicken (I used breast & bone-in legs, skins removed)
- salt & pepper
- 2 tablespoons ghee, divided (or healthy cooking fat of choice)
- 1 medium onion, chopped
- 4 cloves garlic, crushed or minced
- 6-7 whole tomatoes, skins removed or 1 can whole tomatoes
- 5 dried new mexico chilies, chopped and rehydrated
- 1/4 cup almond butter
- 2.5 ounces dark chocolate
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon guajillo chili powder
- 1 teaspoon sea salt
- Avocado, cilantro & jalapeno for garnish
- Place a pan over medium heat, add 1 tablespoon ghee. Once ghee has liquefied, add onions and saute until translucent. Add garlic, and saute for 1 to 2 minutes, until fragrant. Transfer onions & garlic to slow-cooker.
- Salt & pepper chicken generously. Add remaining tablespoon of ghee to pan and brown chicken on all sides. You may need to do this in batches. Once chicken is browned, place in slow-cooker.
- Add the tomatoes,chilies, almond butter, dark chocolate, salt & spices to the slow-cooker. If you have a food processor, you can blend these ingredients together first. If not, it’s a good idea to come back and stir once or twice if possible.
- Cook on low for 4-6 hours or until chicken is tender & pulls apart easily.
- Remove bones, if you used any bone-in chicken. Top with your favorite garnishes & serve!
Source: Rubies and Radishes