Ingredients
12 bone-in chicken thighs (about 4-1/2 pounds), skin removed1 teaspoon saltMOLE SAUCE:1 can (28 ounces) whole tomatoes, drained1 medium onion, chopped2 dried ancho chiles, stems and seeds removed1/2 cup sliced almonds, toasted1/4 cup raisins3 ounces bittersweet chocolate, chopped3 tablespoons olive oil1 chipotle pepper in adobo sauce3 garlic cloves, peeled and halved3/4 teaspoon ground cumin1/2 teaspoon ground cinnamonFresh cilantro leaves, optional
Preparation
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.
