It’s been a big week for monotheism. First we had Rosh Hashannah, the Jewish new year, then Yom Kippur closing out those days of reflection and atonement. And to round things off beautifully, we had a papal visit unlike we’ve ever seen, with adoring crowds lining the streets and packing the arenas to catch a glimpse of this most modern Holy Father. We followed his ambitious schedule through days and nights of warmly greeting young children (with tender attention to those with disabilities), feeding the homeless, as well as meeting with the most powerful people on earth. Catholic or not (we’re both), we couldn’t help taking his message to heart: let’s get back to simple, unadorned goodness and empathy; let’s care about and for each other and live by the golden rule; let’s be good shepherds of our earth, let’s remember the roots and definition of what it means to be a moral society and translate that into action, not just words…. an inspiring ecumenical call to our higher selves asking us to work for the greater good.
It was quite a visit and he has been an amazing guest. So what do we have to offer this humble man who walks the walk of the righteous yet asks for our prayers so intensely? Well, if he came over for dinner, we think he might like a soulful dish like this one, full of flavors that lift us into the realm of the divine, yet remind us that the least fussy can also be the most heavenly.
- 4 pounds boneless, skinless chicken thighs (about 12)
- Coarse salt
- 1 can (28 ounces) whole tomatoes
- 1 medium yellow onion, roughly chopped
- 2 dried ancho chiles, stemmed or 2 heaping tablespoons ancho chile powder
- 1 large chipotle chile in adobo sauce
- ½ cup sliced almonds, toasted
- ¼ cup raisins
- 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
- 3 garlic cloves, smashed and peeled
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Fresh cilantro (or parsley) leaves, for serving
- Sour cream or yogurt, for serving
- Season chicken thighs with salt and place in a 5-to-6-quart slow cooker.
- In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
- Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low).
- Serve chicken and sauce topped with cilantro or parsley and a dollop of sour cream or yogurt.
Tastefully done, Ladies.
Thanks, Chris.
Oh my! Joanie and Rhona, I think you captured the very essence of Francis’ message. And through the years I’ve witnessed you both living these ideals. And yes, it’s been wonderful to be inspired and reminded of what we are called to do, make our lives and our world the fulfillment of creation.
Thank you!
love, Patty
Generous words Patty. Right back at you for inspiration.
It feels like you catered my dinner tonight: I made the mole (along with some Mexican rice); the friends I was dining with had some leftover avocado-lime crema they had made for fish tacos last week, which we substituted for the sour cream. And for dessert I made the apple roses that Rhona posted the link to on FB; I drizzled them with a little caramel sauce.
Everything was delicious! Thanks, ladies!
Sounds like a fabulous dinner, Larry. Nice that we’re on the same page! Caramel sauce — yum!!