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Orange Mole Chicken
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2 pounds boneless chicken thighs
1 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated orange peel
1 tablespoon dried and ground chiles
1 tablespoon cocoa
1/2 teaspoon sugar
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1/3 cup orange juice
1/4 cup cream sherry
Salt
Orange slices
Xanthan gum or other thickener
Rinse chicken, pat dry, and cut into 1 1/2-inch chunks.
In a 3-quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at LOW setting until chicken is very tender when pierced (6 to 7 hours).
Skim and discard fat from cooking liquid, if necessary; then blend in xanthan gum or other thickener. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt; garnish with orange slices.
Makes 6 servings.
Per Serving: 36 Cal
6 carbs
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