Chicken Mole with Cilantro Rice

3 pounds of skinless chicken thighs
14 ounce can of tomatoes (skinless)
14 ounces of water
2 chilis in adobo sauce
1/4 tsp liquid smoke
1/4 tsp smoked paprika
3 clothes of garlic
1 medium onion
1/4 cup  slivered almonds
1/4 cup  raisins
1/4 cup  dry cherries
1/4 cup dry dates
2 tablespoons olive oil
1/2 dark chocolate chips
2 tablespoons cocoa powder
1/2 tsp roasted cumin
1/2 tsp cinnamon

Season skinless chicken thighs with salt and lay them into the slow cooker. Purée the rest of the ingredients in a blender. Taste the sauce and adjust salt/ingredients as needed. Pour sauce over the chicken. Slow cook on low for eight hours.

Skim the fat off the top. Reduce some of the sauce on stovetop on low heat for 15 minutes, to thicken.

Cilantro Pesto
1/2 cup of cilantro 
1 Persian cucumber 
1/3 cup lime juice
1/2 tsp of sugar
1/2 tsp of salt
One clove of garlic

Blend and adjust seasoning to taste.  

Serve sauce a top of rice, with a side of chicken in the mole sauce.