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Friday, March 25

Slow-cooker chicken molé

Chicken breast, bone in, skinless; cut off meat reserving bone
2 pounds
Tomatoes, diced
14 ½ ounces
Beer, lager
¾ cup
Chocolate, semisweet, broken into piece
2 ounces
Cornmeal, yellow
3 tablespoons
Onion, finely chopped
1 small
Garlic, finely chopped
2 cloves
Raisins, chopped
¼ cup
Prunes, pitted, chopped
Sesame seeds, toasted
2 tablespoons +
½ tablespoon
Ancho chile, ground
1 tablespoon
Chipotle chile, ground
½ teaspoon
1 ½ teaspoons
Cinnamon, ground
1 teaspoon +
½ teaspoon
Cloves, ground
  1. In a 4-quart slow cooker, combine the tomatoes with their juices, beer, chocolate, cornmeal, onion, garlic, raisins, prunes, 2 tablespoons sesame seeds, ground chiles, salt, 1 teaspoon cinnamon, and the clove; stir to mix. 
  2. Tuck the bones down into the sauce, place the breasts on top, and spoon some of the sauce over the breasts. 
  3. Cover and cook on low for 6 hours, until the chicken is tender and cooked through and the sauce is thick. 
  4. Transfer the chicken to a cutting board, and shredded into bite-sized chunks.
  5. Discard the bones in the sauce.
  6. Add the remaining ½ teaspoon cinnamon to the sauce and, using a hand-held immersion blender, puree until smooth. 
  7. Return the chicken to the sauce and stir to coat well.
  8. Sprinkle with the remaining toasted sesame seeds, and serve with steamed rice and sautéed zucchini. 
Recipe adapted from Slow & Easy by Natalie Haughton

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