Estofado de Frutas (Chicken and Fruit Stew)
3 ounce tablet of Mexican chocolate
4 pound chicken, cut in serving pieces
Salt and black pepper, to taste
1/4 cup vegetable oil
1 cup sesame seeds
4 large ripe tomatoes
2 medium onions
8 garlic cloves
6 large sprigs fresh thyme, or 1 teaspoon dried
4 sprigs fresh marjoram, or 1/2 teaspoon dried
4 sprigs fresh oregano, or 1/2 teaspoon dried
Mexican oregano
1 teaspoon ground black pepper
1 1 1/2 inch stick Mexican cinnamon
1/4 teaspoon ground cloves
1/4 cup chicken stock or water, as needed -- (1/4 to 1/2)
2 tart, firm green apples, peeled, cored and
sliced in 8 wedges
1 large ripe plantain, peeled and sliced into
1/2 inch rounds
1/2 cup blanched whole almonds
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 until not quite smoking. Lightly brown the
chicken, allowing about 3 minutes per side. Remove from the pan and set
aside. Pour off and discard all but 2 tablespoons of fat from the pan; set
the pan aside.
Place the sesame seeds in a medium skillet over medium heat. Toast just
until golden, stirring constantly or shaking the pan. Immediately scrape
out the seeds into a small bowl before they darken and overcook.
Heat a heavy ungreased griddle or cast-iron skillet over medium low heat
until 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, until the tomatoes are blackened all
over and the onion and garlic are somewhat softened, about 15 to 20
minutes for the tomatoes, 20 to 25 minutes for the onions and 8 minutes
for the garlic. Remove the tomatoes, onions and garlic from the griddle;
when cool enough 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 until smooth. Over medium
high heat, reheat the reserved fat in the Dutch oven until rippling. Add
the pureed mixture and bring to a boil, stirring frequently to keep it
from spattering. Add the chocolate and stir well to combine. Lower the
heat and simmer, covered, stirring occasionally, for 15 minutes. Thin with
some chicken stock if the sauce has gotten too thick. Return chicken
pieces to the Dutch oven. Add apple wedges and plantain rounds, spacing
them evenly. Scatter almonds over the top. Cover and cook over medium heat
until the chicken is tender, about 20 minutes. Alternately, you can
transfer the dish to a lidded casserole and bake it in a preheated
350-degree oven for 35 to 40 minutes.
Per serving: 1537 Calories (kcal); 128g Total Fat; (70% calories from
fat); 34g
Protein; 85g Carbohydrate; 0mg Cholesterol; 73mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 9 Vegetable; 0
Fruit; 23
1/2 Fat; 0 Other Carbohydrates
" Unless we are willing to help a person overcome his faults,
there is little value in pointing them out."
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