Slow cooker chicken mole with jicama-tomato salad
- 2 cups canned diced tomatoes
- ½ yellow onion
- 2 tbsp chipotle pepper and sauce
- ½ cup sliced almonds
- ¼ cup raisins
- 2 oz dark chocolate
- 1 ½ tbsp minced garlic
- ½ tsp cinnamon
- ¾ tsp cumin
- 2 tbsp olive oil
- 8 chicken thighs
- 2 ¼ cups jicama
- 2 cups cherry tomatoes
- ¾ cup chopped cilantro
- 1 ⅔ limes
To make ahead: prepare the chicken
In a blender, puree diced tomatoes , peeled onion , chipotle , sliced almonds , raisins , dark chocolate , garlic , cinnamon , cumin and olive oil . Blend until smooth, then season with salt and pepper to taste.
Place chicken thigh in a slow cooker. Cover with mole sauce, cover, and cook on high 4 hours (or 8 hours on low).
Dice jicama and cut cherry tomatoes in half. Finely chop cilantro . Combine all together in a bowl. Juice lime ; add 4 tbsp juice to the bowl. Sprinkle with salt and toss to combine.
Enjoy chicken with mole sauce spooned over, alongside jicama salad.