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Rings of Power by Mike GIllette

Rings of Power by Mike Gillette Cool new book from Mike Gillette about Ring Training for all fitness levels. Being on this shoot with Mike was like working with a real live action hero! (And I got to put a cinderblock on him too!) Mike knows his stuff and shares everything you need to know for his versatile go-anywhere ring training.  Full progressions of every exercise, workout plans, and all the know-how to take the training as far as you wish. Good stuff, and yes, that's me on the left side of the cover  :)

Hearty but Exotic Mexican Inspired Chicken Mole - Slow Cooker Method

Description

Nearly effortless, delightfully complex flavors!

Ingredients

4lbchicken (I chose a mix of light and dark meat, without skin)
1⁄2pkparmalat crushed tomatos (the "box tomatos" I use the other half of the carton to serve alongside frittatas the next day)
1 medium size yellow onion (roughly chopped)
1⁄2cnchipotle chilis in adobo sauce (1/2 of the can, approx 3.5oz La Costeña is my preferred brand)
1ozraisins
3ozdagoba unsweetened chocolate for baking 100% cacao (Chopped. For MAXIMUM chocolate intensity!)
3clvgarlic (peeled)
3Tcoconut oil
1tcumin, ground
1⁄2tcinnamon, ground (Admittedly, I use more...)
1 cilantro, fresh (chopped for garnish and flavor)
1⁄2calmonds (raw and chopped)
1tsea salt (or more to taste)
1pnblack pepper (or an ample amount!)

Instructions

I use a very large slow cooker, you may wish to half the recipe.   

A wonderful friend sent me one of those adorable "Magic Bullet" blenders last week, and I used it to prepare the sauce in two batches.   Begin by adding a little of the crushed tomatos to your blender or food processor, toss in the chopped onion, garlic, chipotle chilis, almonds, chocolate and raisins.  Process until combined and mostly smooth.   Add this mixture to the slow cooker and mix it with the crushed tomatos, coconut oil, cumin, cinnamon, salt and pepper.   Adjust seasoning if necessary.   Add the chicken, chopped into large pieces and make sure everything is coated.   Before starting the cooker, I like to make certain that the meat is completely covered with the sauce.   Cook on high for 4-5hours, or low for 6-8 hours.  If you're unsure if the chicken is cooked (it should be very cooked by this time, but if you're impatient—and the smell of this cooking will cause that—then use a food thermometer and check to be sure that the center of the largest piece of chicken has an internal temperature of at least 165 Degrees Fahrenheit).

This would be fantastic served with a side of cauliflower "rice" or as pictured - which is in a bowl with 1 perfectly ripe avocado cut into quarters and sprinkled with lime juice, salt and pepper.    Either way, it's fantastic to top this rich dark flavored dish with the brightly colored and flavored chopped cilantro.    Be sure to ladle on plenty of the sauce!

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