This weekend we had a too-brief visit by my bro/sis-in-law, Dan and Kristin. No camera with me; double hostess and blog fail. We had great food at Urban Taco (hibiscus margaritas!), heard Dave Fenley at Hofbrau (a nearby beer garden) at his CD release party, a recording on which Luke sang back-up on a couple of songs. (You can hear his previously released songs here) Then off the Riverwalk, decorated for the holidays. Just beautiful. Dan and Kristin headed off to Austin for the next leg of their TX adventure!
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Mole is the curry of Mexico and I cut a recipe out of Everyday Food recently to give it a try; difficult to imagine a melange of poultry, chocolate, chilis and raisins turning out well. However, it was delicious. (Even though it wasn't Test Kitchen!) Unusual flavors and so, so easy. Just put everything in the blender, puree, pour over the chicken. The puree could even be prepared the night before, then dumped on the chicken on the way out of the door in the morning. Mexican curry in a hurry.
Slow Cooker Chicken Mole, Everyday Food, December 2011
4 lb boneless, skinless chicken thighs
coarse salt
1 can (28 oz) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chilis, stemmed
1 large chipotle chili in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 oz bittersweet chocolate, finely chopped
3 garlic cloves, smashed and peeled
3 T extra virgin olive oil
3/4 t ground cumin
1/2 teaspoon ground cinnamon
cilantro to garnish
Season chicken with salt and place in slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chilis, almonds, raisins, chocolate, garlic, oil, cumin and cinnamon until smooth. Add tomato mixture to slow cooker, cover and cook 4 hours (high) or 8 hours (low). Serve chicken and sauce topped with cilantro.
MOLEY MOLEY MOLEY...
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| Bros at Hofbrau |
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| Stock photo of Riverwalk but it does look just like it right now! |
Mole is the curry of Mexico and I cut a recipe out of Everyday Food recently to give it a try; difficult to imagine a melange of poultry, chocolate, chilis and raisins turning out well. However, it was delicious. (Even though it wasn't Test Kitchen!) Unusual flavors and so, so easy. Just put everything in the blender, puree, pour over the chicken. The puree could even be prepared the night before, then dumped on the chicken on the way out of the door in the morning. Mexican curry in a hurry.
Slow Cooker Chicken Mole, Everyday Food, December 2011
4 lb boneless, skinless chicken thighs
coarse salt
1 can (28 oz) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chilis, stemmed
1 large chipotle chili in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 oz bittersweet chocolate, finely chopped
3 garlic cloves, smashed and peeled
3 T extra virgin olive oil
3/4 t ground cumin
1/2 teaspoon ground cinnamon
cilantro to garnish
Season chicken with salt and place in slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chilis, almonds, raisins, chocolate, garlic, oil, cumin and cinnamon until smooth. Add tomato mixture to slow cooker, cover and cook 4 hours (high) or 8 hours (low). Serve chicken and sauce topped with cilantro.
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| Pre-blender |
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| Post-slow cooker. Over brown rice. |
MOLEY MOLEY MOLEY...
Our CSA share is quite the bounty this week: broccoli, cauliflower, radishes, spinach, cabbage, tomatoes (ripe and unripe), sprigs of rosemary, baby carrots and large piece of ham.
Oh and these eggs. Hilarious.
I tossed the carrots and radishes with this delicious garlic salt that Kristin gave me as a Christmas gift (yum) and olive oil and roasted for 20 minutes at 450 degrees.
Tasty. Leaving the more challenging cabbage. What does one do with a cabbage?!
oo-this mole sounds delish. can't wait to try it!
ReplyDeleteso glad you made the mole - I have the recipe ripped out and ingredients purchased, just haven't gotten around to it yet. Plus chicken thighs gross me out.
ReplyDeleteMBB and Laura- the mole is a cozy winter meal must-try!
ReplyDelete