Slow Cooker Cornish Hens in Mole Sauce

Name: Slow Cooker Cornish Hens in Mole Sauce
Prep time: 35 min
Cook time: 6 h
Total time: 6 h 35 min
Yield: 4-6 serving(s)
Ingredients: 4 lbs Cornish hens; 2 (28 ounce) cans whole tomatoes; 4 tablespoons nut butter (I used creamy sunflower seed butter); 1 (6 ounce) can tomato paste; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon anise seed; 5 tablespoons chili powder; 1 tablespoon maple syrup; 3 tablespoons cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsweetened cocoa powder; 6 large garlic cloves (smashed and peeled); 2 chipotle peppers (in adobo sauce); salt and pepper

Submitted by Chef Joey Z.

"With the Christmas holiday so close I didn't want to do a turkey so I thought I'd try something different. I love the taste of Cornish Hens and with the Mole sauce it was really tasty. I have a 7 quart slow cooker and it was just the right size for this dish. As per DH's request, I used a lot of coco powder in my mole sauce but you can use less."

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photo by Chef Joey Z.

Ready In:: 6hrs 35mins
Ingredients:: 15
Serves:: 4-6

ingredients

4 lbs Cornish hens
2 (28 ounce) cans whole tomatoes
4 tablespoons nut butter (I used creamy sunflower seed butter)
1 (6 ounce) can tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon anise seed
5 tablespoons chili powder
1 tablespoon maple syrup
3 tablespoons cinnamon
¹⁄₄ teaspoon ground nutmeg
¹⁄₂ cup unsweetened cocoa powder
6 large garlic cloves (smashed and peeled)
2 chipotle peppers (in adobo sauce)
salt and pepper

directions

Turn the crock pot on high.
Puree the tomatoes, nut/seed butter and the tomato paste in a blender.
Add it to the crock pot.
Add all the other ingredients into the crock pot except the chicken. Whisk it all together.
Remove the hens from their wrappers and wash them good. Pat dry. Season with the salt and pepper.
Add to the crop pot whole and cover with the mole sauce.
Turn the crock pot down to low and cook for 6 hours.
Remove the hens when cooked and let them sit for a few minutes.
You will have a lot of mole sauce left. Save it and use it with other fowl.
Serve with rice, corn tortillas and scallions if you wish.
Bon Appetit!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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