Ingredients
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1/2 cup chopped onion
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1/3 cup slivered almonds or 1/3 cup pumpkin seeds
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3 garlic cloves, quartered
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2 canned jalapeno peppers, drained
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3 tablespoons unsweetened cocoa powder
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3 tablespoons raisins
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1 tablespoon sesame seeds
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1 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon cinnamon
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1/8 teaspoon ground nutmeg
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1/8 ground coriander
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2 tablespoons quick-cooking tapioca
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2 1/2 lbs broiler-fryer chickens, cut up and skinned
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2 tablespoons pumpkin seeds (to garnish) or 2 tablespoons almonds (to garnish)
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hot cooked rice
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1 (14 1/2 ounce) can diced tomatoes with mild green chilies
Instructions
- In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
- Cover and blend until mixture is a coarse puree.
- In the crock pot, place the tapioca.
- Add chicken and then the sauce.
- Cover, and cook on low for 9 hours.
- Serve with hot cooked rice.
- and sprinkle with the pumpkin seeds.