CHICKEN MOLE FOR CROCK POT

Steps:

• Preheat oven to 350 degrees.
• Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
• Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
• Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
• Remove the chiles from the oven and allow to cool.
• When cool, break chiles lightly, and place in in a large glass bowl.
• Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
• Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
• Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
• Pour the chiles and stock into a blender and puree in batches until smooth.
• Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
• Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
• The sauce should be just thick enough to coat the back of a spoon.
• Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
• Arrange the chicken pieces in the crock pot and pour sauce over.
• Cook on low for 3 to 4 hours or 6 to 8 hours.
• At 3 to 4 hours the chicken will be firm and retain its shape.
• At 6 to 8 hours, the meat will be falling off the bone.
• Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
• Please Note: The back, neck and chicken wings can be used to make chicken stock.