Chicken Mole

• 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
• 1 teaspoon salt
• 1 can (28 ounces) whole tomatoes, drained
• 1 medium onion, chopped
• 2 dried ancho chiles, stems and seeds removed
• 1/2 cup sliced almonds, toasted
• 1/4 cup raisins
• 3 ounces bittersweet chocolate, chopped
• 3 tablespoons olive oil
• 1 chipotle pepper in adobo sauce
• 3 garlic cloves, peeled and halved
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Fresh cilantro leaves, optional

1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.
2. Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired.
3. Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165u0b0, stirring occasionally and adding a little broth or water if necessary.

chicken, salt, tomatoes, onion, ancho chiles, almonds, raisins, bittersweet chocolate, olive oil, pepper, garlic, ground cumin, ground cinnamon, cilantro

Taken from www.tasteofhome.com/recipes/chicken-mole/ (may not work)