Currently, the temperature outside is -13°F -- and that's before you take into account the windchill. With windchill, it apparently feels like -37°F. Brrrr! With temperatures that cold, I'm craving something warm and flavorful for dinner. One great option would be this slow-cooker chicken mole I made recently. The mole sauce is rich in flavor and the variety of ingredients adds plenty of depth. The addition of both dried chiles and chipotle chiles adds in a nice kick of spice that isn't overwhelming. If you prefer things a little less spicy, you may want to only use one dried whole chile, or omit them all together.
Slow-Cooker Chicken Mole (printer-friendly version)
makes about six servings
2 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon coarse sea salt
3/4 teaspoon ground cumin
1 medium yellow onion, roughly chopped
2 dried whole chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/2 cup bittersweet chocolate chips, finely chopped
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
fresh cilantro leaves, for garnish
1. Cut the chicken thighs into 1-2" pieces. Place the chicken in the bottom of a shallow bowl. Add in the sea salt, cumin, and cinnamon. Toss to coat the chicken in the spices.
2. Place the spiced chicken pieces in the bottom of a 6-quart slow cooker bowl.
3. In a blender, add together the whole tomatoes, chopped onion, dried chiles, chipotle chile, toasted sliced almonds, chocolate chips, garlic cloves, and oil. Puree until smooth.
4. Pour the tomato mixture over the chicken pieces and cook on low for 8 hours (or on high for 4 hours), or until the chicken is tender.
5. Serve over rice and garnish with fresh chopped cilantro.
(adapted from this Martha Stewart recipe)
makes about six servings
2 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon coarse sea salt
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can (28 oz) organic whole tomatoes1 medium yellow onion, roughly chopped
2 dried whole chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/2 cup bittersweet chocolate chips, finely chopped
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
fresh cilantro leaves, for garnish
1. Cut the chicken thighs into 1-2" pieces. Place the chicken in the bottom of a shallow bowl. Add in the sea salt, cumin, and cinnamon. Toss to coat the chicken in the spices.
2. Place the spiced chicken pieces in the bottom of a 6-quart slow cooker bowl.
3. In a blender, add together the whole tomatoes, chopped onion, dried chiles, chipotle chile, toasted sliced almonds, chocolate chips, garlic cloves, and oil. Puree until smooth.
4. Pour the tomato mixture over the chicken pieces and cook on low for 8 hours (or on high for 4 hours), or until the chicken is tender.
5. Serve over rice and garnish with fresh chopped cilantro.
(adapted from this Martha Stewart recipe)
Yum! After the smashing success of Chicken Tikka Masala, I'm ready for mole. Only my family will not eat dried chiles and I need to be careful about how much chipotle in adobo I use. Speaking of which ... do you have the same problem I do with opening a can of those babies and not being able to use the rest of them before they start turning into a science experiment?
ReplyDeleteThanks for the recipe!
Ha! Totally. There may or may not be a small tupperware container of chipotles in adobo sauce in the refrigerator as I type this ... somehow, even weekly batches of chili don't use them all up! : )
ReplyDelete