|
2/3 to 3/4 cup vegetable oil
1 medium onion, sliced into half moons, about 1 cup
2 large garlic cloves, minced
1 can (28 ounces) whole tomatoes, with juice
2 bay leaves
1 1/2 teaspoon true Ceylon cinnamon, or 1/2 teaspoon U.S. cinnamon
1/4 to 1/3 teaspoon ground cloves
1 to 2 teaspoons salt, or to taste
1 to 2 teaspoons ground black pepper, or to taste
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano, crumbled
1/2 cup dried apricots, sliced
3/4 cup pitted dried prunes, whole
1/2 cup golden raisins
1 can (20 ounces) unsweetened pineapple chunks, with juice
1/2 cup dry sherry or red wine
1 tablespoon cider vinegar
1 or 2 chipotle chiles, chopped
6 pounds of chicken on the bone, (thighs, split breasts etc.)
Method:
- Heat 2 tablespoons of the oil in a heavy, medium-size saucepan over high heat until hot, but not quite smoking.
- Add the onion and garlic and cook, stirring, until golden and translucent, 3 to 4 minutes.
- Add the tomatoes, breaking them up with your hand.
- Add the bay leaves, 1/2 teaspoon of the black pepper, 1 teaspoon of the salt, the cloves, cinnamon, cumin and oregano.
- Bring to a boil, then reduce the heat to low and simmer, uncovered, 10 to 12 minutes. Working in batches if necessary, puree the mixture in a blender and transfer to a large Dutch oven or oven proof saucepan.
- Bring the puréed sauce to a boil over high heat, add the dried fruits, pineapple with its juices, sherry or red wine and vinegar.
- Let simmer a minute, then add the chipotles.
- Reduce the heat to medium-low and simmer the sauce, uncovered, about 20 minutes.
----------- you can prepare the sauce a few days in advance -------------
- While the sauce cooks, heat about 1/2 cup vegetable oil
- Sprinkle the chicken with the rest of the salt and pepper.
- Working with 3 or 4 pieces of chicken at a time, brown the meat on both sides.
- Add the chicken to the sauce and finish in a preheated 350 oven, 35 - 40 minutes or until chicken is cooked through
adapted from Zarela Restaurant
|
