Tag Archives: slow cooker

Slow-Cooker Chicken Mole with Cilantro-Lime Rice

13 Jun

I have long been intrigued by chicken mole, that Mexican dish with the secret ingredients of cocoa and/or chocolate. But since I keep kosher, I have never been able to enjoy it at a restaurant. Not too long ago I saw this recipe in the Detroit Free Press, which seemed easy enough, despite the long list of ingredients, so I decided to give it a try.

A can of chipotle peppers contains about two-and-a-half or three peppers. I didn’t know what I would do with the rest so I threw in the whole can. Don’t do this unless you really like spice, which luckily I do! It tasted great, but it was up there on the heat level.

I went out and bought a great big bar of Trader Joe’s 70% cacao dark chocolate, which I love, only to realize at the last minute that it was certified as “dairy” for kashrut purposes, even though it didn’t contain milk other than possible “traces” (I’m guessing it was made on the same equipment as milk chocolate). So I substituted an ounce of parve (non-milk) semi-sweet chocolate chips, and that seemed to work fine.

Aside from having to measure lots of ingredients, this dish was easy to make, and it was a hit at the company dinner where I served it, in spite of the heat.

I was also serving brisket, so I made regular rice instead of the cilantro-lime rice. I’ll have to try that another time!

Ingredients:

1 cup chopped onion
½ cup raisins
1 canned chipotle pepper in adobo sauce, coarsely chopped
4 cloves garlic, peeled and minced
3 Tbs. peanut butter, divided
1 can (15 oz.) crushed tomatoes
1 tsp. ground cinnamon
1 tsp. ground cumin
3 Tbs. cocoa powder
20 oz. skinless, boneless chicken breast
1 Tbs, cider vinegar
1 oz. dark chocolate (70-85% cacao)
½ tsp. salt
3 cups cooked brown rice
2 tsp. lime zest
1/4 cup finely chopped cilantro
6 lime wedges

Directions:

Place onion, raisins, chipotle pepper, garlic, 2 Tbs. peanut butter, crushed tomatoes, cinnamon, cumin and cocoa powder in slow cooker.

Add chicken breasts. Cover and cook on low setting for 7 hours. Turn off slow cooker.

Using two forks, pull chicken apart into shreds, then stir the chicken back into the sauce.

In a small bowl, combine the remaining 1 Tbs. peanut butter and vinegar and pour over the chicken. Add the chocolate and salt. Cover and allow chocolate to melt, 3 or 4 minutes. Stir to combine.

Prepare rice according to package directions, omitting salt. When rice is cooked, stir in cilantro and lime zest.

Put ½ cup of rice and ¾ cup of chicken on each plate, and garnish with a lime wedge.

Serves 6

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Sephardic Zucchini and Chickpea Stew

31 Dec

Sephardic Zucchini & Chickpea StewThis recipe is adapted from one created by the wonderful Annabel Cohen, who made it for a cooking demonstration I attended. I halved her recipe, but it still makes a large amount. It can be your main dish or a nice side dish, especially if your table includes a vegetarian guest. It’s good served with rice or a similar starch that can soak up the juices.

The spices give it this dish an exotic, Middle Eastern flavor. The photo is by my friend Mandy Garver, who got the recipe from me and now makes it often, especially since two of her kids are vegetarians.

Ingredients:

2 Tbs. olive oil
2 cups chopped onions
4 cloves garlic, coarsely chopped
½ cup chopped celery
3 cups (2 cans) cooked chick peas, drained
2 cups zucchini, or summer squash, or a mixture, cut into 1-inch cubes
1 cup fresh chopped parsley or ⅓ cup dried parsley
1 large can (28 oz.) diced tomatoes, undrained
½ cup sliced or slivered almonds
½ tsp. ground cinnamon
½ tsp. ground cumin
½ cup raisins or dried cranberries
Grated peel of ½ lemon
Salt and pepper to taste
Lemon wedges for garnish

Directions:

Preheat oven to 375 degrees.

Heat olive oil in a skillet and sauté onions, garlic and celery until the vegetables are soft. Place the cooked vegetables in a large bowl and add the remaining ingredients. Toss well to combine. (Actually, to save time and reduce the number of dirty dishes, I usually mix everything in the casserole or baking pan I’m going to cook it in.) Transfer the mixture to a large baking dish or casserole. Bake, stirring occasionally, for 1 hour. (Or cook in a slow cooker for 6 hours or more.)

Serves 6 to 10