Tuesday, May 05, 2015

Cooking Light's Slow Cooker Chicken Mole (Feb 2015 issue)

Hellooooooo?  Anybody here????  I mean, not like I've been here of late.  I swear I am just making the same old stuff plus new stuff on occasion and then forgetting to post it here.  For, like, 2 yrs now. Pathetic.

Anyway, here's what's for dinner at our house tonight:

4 skinless and boneless chicken leg/thigh quarters (about 4 lbs) - I used 2 pkgs chx thighs
S&P to season chx
1/4 C water
1/4 C smoked almonds - I used 1/4 C almond butter languishing in my fridge
1/4 C raisins
2 T cocoa powder
1 t cinnamon
1 T ground cumin
2 T tomato paste
2 chiles in adobo sauce plus 1 T sauce from can
4 garlic cloves
1 small sweet onion, cut into large quarters

Place chx in bottom of your crockpot and sprinkle with S&P. Place all remaining ingredients into a blender or food processor and process until smooth. Spread mixture over chicken and cook on low for 8 hrs or high for 4 hrs. Serve with your favorite mexican side dishes. We will be having refried beans with avocados, grilled asparagus and corn tortillas. I know asparagus isn't traditional mexican fare but it's in season, it's my favorite vegetable and it tastes amazing. Serves a lot. Makes your house smell amazing.

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