Chicken In Pepita And Chili Sauce

• 2 Ancho Chiles, Stemmed and seeded
• 3 cups Chicken Stock
• 6 Peppercorns
• 6 Allspice berries
• 1 Cinnamon Stick
• 6 Whole Cloves
• 2 Large Tomatoes
• 3 Tblsp Sesame Oil
• 1 Med. White Onion
• 2 Cloves garlic
• 1 1/4 Cup Roasted Pepitas
• 1 Slice stale Rustic Bread torn into pieces
• 1-2 Canned Chipotle Chiles in Adobo Sauce
• 1 Chicken, cut into serving pieces or 8-10 skinless thighs

1. Tear the ancho chiles into flat pieces and place in a small bowl. Add 1 cup stock and soak for 30 min. to rehydrate.
2. Combine the peppercorns, allspice, cinnamon and cloves in a mortar or coffee grinder and grind to a coarse powder.
3. If using fresh tomatoes, preheat the broiler. Place the tomatoes on a baking sheet and broil, turning for 5-7 minutes, until blackened on all sides. Remove from oven and allow to cool. Peel when cool enough to handle.
4. Heat a saute pan over medium-high heat and add the oil. Add the onion and garlic and saute, stirring frequently, for 10-15 minutes, until browned.
5. Transfer the tomatoes and the onion mixture to a blender and add the ancho chiles and their stock, the spice mixture, the remaining two cups stock, the pepitas, bread and chipotle chills. Puree until smooth.
6. Place the chicken in the slow cooker, add the sauce and toss well. Cover and cook on low for 3-8 hours, until the chicken is tender. At 3-4 hours the chicken will still be firm and hold its shape. At 6-8 hours, the meat will be falling off the bone. Season with salt to taste.

chiles, chicken, berries, cinnamon, cloves, tomatoes, sesame oil, white onion, garlic, bread, chiles, chicken

Taken from www.epicurious.com/recipes/member/views/chicken-in-pepita-and-chili-sauce-52232801 (may not work)