Ingredients
12 bone-in chicken thighs, skin removed (about 4-1/2 pounds) 1 teaspoon saltMOLE SAUCE:1 can (28 ounces) whole tomatoes, undrained1 cup water1 medium onion, chopped2 dried ancho chiles, stems and seeds removed1/2 cup sliced almonds, toasted1/4 cup raisins3 tablespoons olive oil2 tablespoons baking cocoa1 chipotle pepper in adobo sauce3 garlic cloves, peeled and halved3/4 teaspoon ground cumin1/2 teaspoon ground cinnamon3 ounces bittersweet chocolate, chopped Fresh cilantro leaves, optional
Preparation
Sprinkle chicken with salt; place in a 6-qt. electric pressure cooker. Combine tomatoes, water, onion, chiles, almonds, raisins, oil, cocoa, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes.
Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove chicken; keep warm. Skim fat from cooking liquid. Stir in chocolate until melted. Serve chicken with sauce. Sprinkle with cilantro if desired.
