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Ingredientes
- 3 ounce Tablet of Mexican chocolate
- 4 lb Chicken, cut in serving pcs Salt and black pepper, to taste
- 1/4 c. Vegetable oil
- 1 c. Sesame seeds
- 4 lrg Ripe tomatoes
- 2 med Onions
- 8 x Garlic cloves
- 6 lrg Sprigs fresh thyme, or possibly 1 tsp. dry
- 4 sprg fresh marjoram, or possibly 1/2 tsp. dry
- 4 sprg fresh oregano, or possibly 1/2 tsp. dry Mexican oregano
- 1 tsp Grnd black pepper
- 1 1/2 x Inch stick Mexican cinnamon
- 1/4 tsp Grnd cloves
- 1/4 c. Chicken stock or possibly water, as needed, up to 1/2, up to
- 2 x Tart, hard green apples, peeled, cored and sliced in 8 wedges
- 1 lrg Ripe plantain, peeled and sliced into 1/2-inch rounds
- 1/2 c. Blanched whole almonds
Direcciones
- Make this dish in a Mexican lidded clay casserole or possibly an old-fashioned American Dutch oven.
- Grate the chocolate on a straight-sided grater; set aside.
- Season the chicken with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat till not quite smoking. Lightly brown the chicken, allowing about 3 min per side. Remove from the pan and set aside. Pour off and throw away all but 2 Tbsp. of fat from the pan; set the pan aside.
- Place the sesame seeds in a medium skillet over medium heat. Toast just till golden brown, stirring constantly or possibly shaking the pan. Immediately scrape out the seeds into a small bowl before they darken and overcook.
- Heat a heavy ungreased griddle or possibly cast-iron skillet over medium low heat till a drop of water sizzles on contact. Place the tomatoes (stem side down), the unpeeled onions and individual unpeeled garlic cloves on a griddle. Cook, turning frequently, till the tomatoes are blackened all over and the onion and garlic are somewhat softened, about 15 to 20 min for the tomatoes, 20 to 25 min for the onions and 8 min for the garlic. Remove the tomatoes, onions and garlic from the griddle; when cold sufficient to handle, peel them over a bowl to catch the juices.
- Place the roasted tomatoes, onions, garlic and toasted sesame seeds in a blender with the herbs and spices and process till smooth. Over medium high heat, reheat the reserved fat in the Dutch oven till rippling. Add in the pureed mix and bring to a boil, stirring frequently to keep it from spattering. Add in the chocolate and stir well to combine. Lower the heat and simmer, covered, stirring occasionally, for 15 min. Thin with some chicken stock if the sauce has gotten too thick. Return chicken pcs to the Dutch oven. Add in apple wedges and plaintain rounds, spacing them proportionately.
- Scatter almonds over the top. Cover and cook over medium heat till the chicken is tender, about 20 min. Alternately, you can transfer the dish to a lidded casserole and bake it in a pre-heated 350-degree oven for 35 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 731g | |
| Recipe makes 4 servings | |
| Calories 1280 | |
| Calories from Fat 818 | 64% |
| Total Fat 93.39g | 117% |
| Saturated Fat 18.67g | 75% |
| Trans Fat 0.35g | |
| Cholesterol 231mg | 77% |
| Sodium 278mg | 12% |
| Potassium 1675mg | 48% |
| Total Carbs 45.48g | 12% |
| Dietary Fiber 14.4g | 48% |
| Sugars 20.66g | 14% |
| Protein 72.84g | 117% |
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