5 hrs

Slow cooker chicken mole with jicama-tomato salad

Dinner

Four servings

Nutrition info

• 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
• 4 chicken thighs
• 4 cups jicama
• 2 cups cherry tomatoes
• ¾ cup fresh cilantro
• 1 ⅔ limes

Directions

• To make ahead: prepare the chicken

• Step 1

  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.

  In this recipe

  • 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
• Step 2

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

  In this recipe

  • 4 chicken thighs

• At dinnertime

• Step 3

  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.

  In this recipe

  • 4 cups jicama
  • 2 cups cherry tomatoes
  • ¾ cup fresh cilantro
  • 1 ⅔ limes
• Step 4

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

  In this recipe

  • 4 cups jicama