A rich and tasty chicken mole that is easy to make in a slow cooker. When you mix cocoa powder, spices, and almond butter, you get a deliciously complex sauce that goes well with soft chicken thighs. You can serve it over rice for a full meal.
Ingredients:
- 6 boneless, skinless chicken thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can 14
- 5 ounces diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup almond butter
- 2 tablespoons honey
- 2 tablespoons sesame seeds
- Cooked rice, for serving
- Fresh cilantro, for garnish
Instructions:
Cook chicken thighs on low for a long time
Chicken broth, cocoa powder, chili powder, cumin, cinnamon, salt, and black pepper should all be added
Diced tomatoes should also be added
Mix the ingredients together
When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours
Take the chicken out of the slow cooker and use two forks to shred it
Put the chicken shreds back into the slow cooker
Add the honey and almond butter and mix well
Place a lid on top and cook for another 15 to 30 minutes
Before you serve the chicken mole, sprinkle sesame seeds on top of it
Put cooked rice on a plate and top it with chicken mole
Add fresh cilantro on top
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