fruited mexican chicken by

Fruited Mexican Chicken

3 Medium Red Peppers
3 1/2 Lb. Broiler-Fryer, Cut in 8 Pieces
1/4 Cup Safflower or Salad Oil
1 Large Onion, Sliced, Separated into rings
2 Large Cloves Garlic (minced)
1 Can (28 oz) Peeled Tomatoes (drained)
1 Pkg (12 oz) Pitted Prunes
2 3-in Cinnamon Sticks
3 Cup Hot, Cooked Couscous
1/4 Cup Lightly Toasted Pine Nuts
1/4 Cup Chopped Cilantro

(fresh coriander) Leaves

Roast peppers: Place peppers in broiler pan;  broil 6 inches from heat
until blackened on all sides, using tongs to turn peppers. Place peppers
in plastic bag; tie bag to close. Let peppers steam in bag at least 15
minutes; let stand until cool enough to handle. Remove skin, ribs and
seeds; slice into 3/4 inch wide strips. Set aside.

In small cup, mix 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub
chicken pieces on all sides with salt mixture, dividing evenly. In 3 quart
Dutch oven, heat oil over medium-high heat until hot. Add half
the chicken; cook a few minutes on all sides, until golden.
Remove to a platter; cook remaining chicken.

Remove to a platter. Pour off all but 2 tablespoons  drippings from pan.
To drippings in pan, add onion and garlic; saute' 2 minutes. Return chicken
to pan;  add tomatoes. Simmer, covered, 19 minutes. Stir in prunes and
cinnamon stocks. Cook, covered, until chicken is almost tender, about
20 minutes. Stir in reserved peppers. Simmer, covered, 5 minutes, or
until chicken is done. Remove cinnamon sticks.

In medium bowl, combine couscous, pine nuts and cilantro.
Spoon onto serving dish; spoon chicken mixture on top.
Makes 4 to 6 servings

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