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 chiles, 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

• Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.


• 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.