Cock pot chicken mole

In a food processor, put a chopped red onion, a couple of chopped tomatoes, 2 tbsp unsweetened dark coco powder, cumin, salt, freshly ground black pepper, dry red chilles, few cloves garlic, 1/4 cup water. Optionally, if you want it a bit sweet, put in a few raisins or a couple of small oranges. Blend. Pour over chicken (our favorite is an intact half chicken, skin on, but any kind of chicken pieces will work). Cook 8 hours on low, or 4 hours on high.

Note: if you're using lean chicken, add some fat into the mole instead. Add in 1/4 cup walnuts, or use cacao paste instead of coco powder, which has the coco butter still in it. If using fatty chicken, the juices from the chicken are enough to make the mole rich and flavorful. 

Serve with a dollop of sour cream, cilantro, diced green chilles, diced unripe mango, whatever you fancy. Goes really well with oven roasted poblanos.

Roasting poblanos: wash peppers and broil on high heat about 5 min per side. Then turn off the broiler and leave them in there for about half an hour. Then peel off the blistered outer skin, put on a little coarse salt and serve.