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Prep Time
15 minutes
Total Time
4 1/4 hours
Yield
Serves 6
Great Idea: Serve this dish over rice, or try it with Rice Pilaf with Peas and Almonds.
4 pounds boneless, skinless chicken thighs (about 12)
Coarse salt
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup)
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving
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1st Keep
 IlanaKS
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