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Ingredients
  • 6 dried chilies ( 2 varieties, medium heat-dark in color-see post body)
  • 4 cups broth or stock (chicken or veggie)
  • 1 cup seedless prunes (or dark raisins)
  • 1 large onion- diced
  • 6 to 10 garlic cloves- smashed
  • 2 teaspoons chili powder
  • 2 teaspoons cumin (ground or seeds)
  • 2 teaspoon coriander (ground or seeds)
  • 1 teaspoon dried oregano
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • optional: 1 to 2 canned chipotle peppers, plus 1 tablespoon adobo sauce ( the “juice” from chipotle can)
  • 1 ½ teaspoons salt
  • ½ teaspoon cracked black peppercorns
  • ¼ cup peanut butter (or sub tahini paste, almond butter, cashew butter)
  • 1 ½ to 2 ounces dark chocolate (bittersweet or semi-sweet) about ⅓ cup
  • other additions: agave syrup or maple, sesame seeds for garnish
Steps
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