5 hours Dinner

Slow cooker chicken mole with jicama-tomato salad

Makes: four servings
Makes: four servings

Ingredients

  • 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

Steps

  1. 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.

  2. Place chicken thigh in a slow cooker. Cover with mole sauce, cover, and cook on high 4 hours (or 8 hours on low).

  3. At dinnertime

    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.

  4. Enjoy chicken with mole sauce spooned over, alongside jicama salad.