Chicken breast, bone in, skinless; cut
off meat reserving bone
|
2 pounds
|
Tomatoes, diced
|
14 ½ ounces
|
Beer, lager
|
¾ cup
|
Chocolate, semisweet, broken into piece
|
2 ounces
|
Cornmeal, yellow
|
3 tablespoons
|
Onion, finely chopped
|
1 small
|
Garlic, finely chopped
|
2 cloves
|
Raisins, chopped
|
¼ cup
|
Prunes, pitted, chopped
|
8
|
Sesame seeds, toasted
|
2 tablespoons +
½ tablespoon |
Ancho chile, ground
|
1 tablespoon
|
Chipotle chile, ground
|
½ teaspoon
|
Salt
|
1 ½ teaspoons
|
Cinnamon, ground
|
1 teaspoon +
½ teaspoon |
Cloves, ground
|
Pinch
|
- In a 4-quart slow cooker, combine the tomatoes with their juices, beer, chocolate, cornmeal, onion, garlic, raisins, prunes, 2 tablespoons sesame seeds, ground chiles, salt, 1 teaspoon cinnamon, and the clove; stir to mix.
- Tuck the bones down into the sauce, place the breasts on top, and spoon some of the sauce over the breasts.
- Cover and cook on low for 6 hours, until the chicken is tender and cooked through and the sauce is thick.
- Transfer the chicken to a cutting board, and shredded into bite-sized chunks.
- Discard the bones in the sauce.
- Add the remaining ½ teaspoon cinnamon to the sauce and, using a hand-held immersion blender, puree until smooth.
- Return the chicken to the sauce and stir to coat well.
- Sprinkle with the remaining toasted sesame seeds, and serve with steamed rice and sautéed zucchini.
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