Ingredients:

1 14oz. can diced tomatoes

1/2 c. onions, rough chop

1/2 c. slivered almonds, toasted in non-stick skillet

3 cloves garlic, quartered

2 fresh jalapeños, chopped (can remove seeds/veins if desired)

3 tbsp. unsweetened cocoa powder (plus more if desired)

3 tbsp. golden raisins

1 tbsp. sesame seeds

1 tbsp. raw (turbanado) sugar

1/4 tsp. kosher or pink Himalayan salt

1/4 tsp. cinnamon

1/8 tsp. fresh ground nutmeg

1/8 tsp. ground coriander

1 heaping tbsp. jiffy creamy peanut butter (natural)

2 tbsp. quick cook tapioca

2-1/2 to 3 lb. skinless chicken thighs

Directions:

1. For sauce. In food processor, combine undrained tomatoes, onion, 1/4 c. almonds, garlic, jalapeño, cocoa powder, raisins, sesame seeds, sugar, salt, & spices. Process ‘till mixture is a coarse purée.

2. In a 3-1/2 to 4 qt., Slow Cooker, place tapioca. Add chicken & then top w/sauce. Cover Low setting 9-11 hrs. High, 4-1/2 to 5-1/2 hrs.

3. Remove chicken from cooker & arrange on cooking platter. Stir sauce pour over chicken. Sprinkle w/remaining almonds. Serve w/rice.

Bon Appetit!