SLOW COOKER CHICKEN MOLE WITH PICKLED ONIONS

MAKES 8 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 9 HOURS

1

2

4 1 tsp

½ tsp ¼ tsp pinch ½ cup 2 tbsp 796 mL can whole tomatoes onions, sliced cloves garlic, sliced each ancho chili powder

(or chili powder), ground coriander and salt pepper cinnamon ground cloves sodium-reduced chicken broth raisins 2 tbsp 30 g almond butter unsweetened chocolate (1 oz), chopped boneless skinless chicken thighs, cut in 1-inch chunks

½ cup chopped fresh cilantro

2 tbsp sesame seeds

Pickled Onions

1 small red onion, halved and thinly

sliced crosswise

2 tbsp lime juice

¼ tsp salt pinch granulated sugar

Drain tomatoes, reserving ½ cup of the juice. Using hands, crush tomatoes; add to slow cooker with reserved juice. Stir in onions, garlic, ancho chili powder, coriander, salt, pepper, cinnamon and cloves.

1.35 kg Stir in broth, raisins, almond butter and chocolate. Cover and cook on low for 8 to 10 hours.

In blender, purée mixture in batches until smooth; return to slow cooker. Stir in chicken; cover and cook on high until juices run clear when chicken is pierced, about 40 minutes.

Pickled Onions Meanwhile, in bowl, stir together red onion, lime juice, salt and sugar; let stand for 15 minutes.

Serve pickled onions with mole. Sprinkle mole with cilantro and sesame seeds.

PER SERVING about 322 cal, 35 g pro, 15 g total fat (4 g sat. fat), 14 g carb (3 g dietary fibre, 7 g sugar), 140 mg chol, 688 mg sodium, 735 mg potassium. % RDI: 8% calcium, 29% iron, 8% vit A, 35% vit C, 13% folate.