I have been perfecting the recipe for a slow-cooker chicken mole for several years. I think I finally got it right! The dark chocolate adds richness and complexity, while the peppers add a smoky flavor and the tomatoes brighten up the dish.
2 lbs/900 g chicken pieces (breasts and legs work well), bone in, skins removed
salt and pepper
2 tbsp/30 g ghee
1 medium onion, chopped
4 cloves garlic, crushed or minced
6–7 whole tomatoes, peeled, seeded and chopped
5 dried New Mexico chili peppers, rehydrated and chopped
¼ cup/60 g almond butter
2 ½ oz/70 g dark chocolate (70% or above)
1 tsp/5 g sea salt
1 tsp/3 g cumin
½ tsp ground cinnamon
½ tsp guajillo chili powder
avocado, cilantro and jalapeño, all chopped (garnish)
Generously salt and pepper the chicken. Place a pan over medium heat and add ghee. Once the ghee has warmed, add the chicken and brown on all sides. This may need to be done in batches. Move chicken to the slow cooker.
Add onion to the same pan and sauté until translucent. Add garlic and sauté for 1 to 2 minutes, until fragrant. Transfer onion and garlic to slow cooker. Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices (cumin, cinnamon, chili powder) to the slow cooker. Cook on low for 4 to 6 hours or until chicken is tender and pulls apart easily. If you are home when making this dish, lift the lid once and give a stir to make sure all the ingredients are well combined. Remove chicken bones. Top mole with avocado, cilantro and jalapeño and serve!