Pollo Crepes Con Mole Azul

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 3 lbs skinless chicken thighs, bone in
• 1 tablespoon olive oil
• 1 cup grape tomatoes, washed
• 3 garlic cloves, thinly sliced
• 1/2 medium yellow onion, rough chopped
• 1 medium jalapeno pepper, seeded and rough chopped
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon whole cloves
• 1 tablespoon chili powder (or to taste)
• 1 cinnamon stick, 2 1/2 to 3 inches
• 1/2 cup chicken stock
• 2 tablespoons peanut butter
• 1/3 cup fresh blueberries (if using frozen berries, rinse and drain well.) or 1/3 cup frozen blueberries (if using frozen berries, rinse and drain well.)
• 1/4 cup brewed coffee
• 2 tablespoons sugar-free chocolate syrup
• 1/4 cup orange juice
• 1/2 teaspoon splenda granular
• 1 slice bread, torn into pieces
• salt, to taste
• pepper, to taste
• 12 -16 prepared crepes
• light sour cream
• 4 -5 scallions, sliced (both green and part.)

Recipe

• 1 place the tomatoes, onions, garlic and jalapeno pepper in a 8 x 8 inch dish and drizzle with just enough olive oil to lightly coat the vegetables, season with salt and pepper to taste; put in a preheated 375 degree oven for 10 minutes, stir and return to oven for another 10 minutes.
• 2 in a small dry skillet, place the cumin, ground nutmeg, cloves, cinnamon stick and chili powder; warm just until fragrant, taking care not to burn the spices.
• 3 place the roasted tomato/onion mixture in a blender container along with the spices, the stock, peanut butter, blueberries, coffee, chocolate syrup, orange juice, torn bread and splenda; blend until smooth.
• 4 place the chicken in a 3.5 to 4 quart crock-pot and pour the mole sauce over all; turn on low and cook 6 to 8 hours or until chicken is falling off the bone, remove bones and cartilage, and chicken from sauce.
• 5 shred the chicken with two forks, cover and place in low oven to stay warm while reducing the sauce.
• 6 pour the mole into a medium size saucepan and bring to a rapid boil; lower heat and boil gently for 15 to 20 minutes or until thick; adjust salt and pepper to taste.
• 7 to assemble, place crepe on serving plate, spoon shredded chicken down the center to within 1 inch of each side, fold in sides and fold top to center bringing bottom up to center, slightly over lapping. repeat process with remaining crepes allowing 2 per serving.
• 8 spoon reduced mole sauce over crepes top with a dollop of light sour cream and sprinkle with scallions.