I have a powerful blender (like a Vita Mix), so I didn't bother with all the chopping and just tossed everything in whole and pureed it. It makes a LOT of sauce. I had about 3 lbs of thighs and it was far, far more than needed and nearly overflowed my 4-quart pot. Next time I'm going to use 2 lbs of thighs and freeze half the sauce for next time and it'll still be plenty to have lots of sauce. We both thought it needed a touch more salt, but we just added some sea salt to our bowls.

Instead of the almonds, raisins and chocolate I used (are you ready?) NUTELLA! I used 6 chicken thighs, heaping tablespoon of Nutella and instead of the cinnamon and cumin I substituted a heaping teaspoon of homemade Garam Masala (whole black pepper, cumin seed, coriander seed, cinnamon stick, black cardamom seed, star anise - grind to powder in spice grinder). Also added a good pinch of salt. After 6 hours in the slow cookwer, I got a silky smoky sauce. Good stuff. Will make this again

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Good, not sure if I'd make it again, however. I thought I loved all Mexican food, but apparently, Mole is an acquired taste. I followed the directions to the letter including seasoning the thighs; however, it seemed that the "sauce" was missing something -- salt -- after salting the sauce a little, the flavors and the sauce seemed to perk up a bit. It was somewhat better the next day as well.

We are a fussy crew at this house and it's a rare occasion that everyone likes the same meal. This chicken dish was fabulous!!! I'm making it for the 3rd time tonight!

This was delicious and so easy compared to other more complicated versions of mole. I used fresh roasted poblanos to replace the anchos and upped the dark chocolate to 1 cup. Great recipe, thank you!