4 pounds chicken or turkey pieces
1 tablespoon canola oil
2 onions, chopped
2 cloves garlic, minced
1/2 cup raisins
1/4 cup slivered almonds
1/4 cup salted peanuts
2 tablespoons sesame seeds
1/2 teaspoon ground anise
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cloves
1 can (5-1/2 ounces) tomato paste
1 tablespoon chopped pickled jalapeno peppers
1 ounce bittersweet chocolate (1 square)
1/2 teaspoon hot pepper sauce
Salt (or salt substitute) and freshly ground pepper
Chopped fresh cilantro or parsley
In large saucepan, combine chicken and lightly salted water to cover. Bring to boil over medium-high heat. Reduce heat, cover and simmer for 40 minutes or until chicken is nearly done. Drain and reserve for stock.
Bone chicken; arrange boneless pieces in large casserole. Return bones to stock and simmer until stock is reduced to about half; strain and reserve.
In nonstick saucepan, heat oil over medium heat. Cook onions and garlic for five minutes or until onion is tender. In skillet over medium heat, toast almonds, peanuts and sesame seeds until golden brown. Add to onion mixture. Stir in anise, coriander, cumin and cloves. Cook for one minute. Stir in tomato paste, jalapeno peppers, chocolate, hot pepper sauce and two cups reserved stock. Cook, stirring, for three minutes or until chocolate melts.
Transfer contents of saucepan to food processor. Process until pureed. Season to taste with salt and pepper. Pour over chicken. Cover and bake at 325° for 45 minutes or until chicken is tender. Garnish with cilantro.
\Yield: 10 servings
Per serving: 265 Calories, 11 g Total Fat, 2 g Saturated Fat, 79 mg Cholesterol, 113 mg Sodium, 565 mg Potassium, 14 g Carbohydrates, 27 g Protein
Source: Reprinted with permission from Bristol-Myers Squibb Company