| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Niger |
Toohot02 |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Achiote paste; see * Note |
| 10 |
|
Garlic cloves |
| 2 |
ts |
Cumin seeds |
| 1/4 |
ts |
Ground cinnamon |
| 1/2 |
c |
Freshly-squeezed orange juice |
| 1/4 |
c |
Freshly-squeezed lime juice |
| 1/4 |
c |
Red wine vinegar |
| 1 1/2 |
ts |
Salt |
| 2 |
ts |
Cracked black pepper |
| 6 |
|
Chicken legs w/ thigh; ankle joint removed, scored to the bone, |
|
|
; and skin removed |
| 2 |
|
Onions; cut in 3 slices each |
| 2 |
|
Additional Onions; diced |
| 3 |
|
Italian Roma tomatoes; cut in 4 slices each |
| 6 |
|
Banana leaves; optional |
| 3 |
tb |
Unsalted butter |
| 2 |
c |
Chicken stock |
INSTRUCTIONS
* Note: Achiote paste is a bright orange seasoning paste from the
Yucatan made of ground annatto seeds, oregano, cumin, cinnamon,
pepper and cloves. It is often thinned with vinegar or citrus juices
for marinades and sauces and should always be cooked first to remove
any chalkiness.
In a blender combine Achiote paste, garlic, cumin, cinnamon, orange
juice, lime juice, vinegar, salt and pepper. Puree until smooth. Pour
into a nonreactive baking pan, add the chicken and turn to coat.
Cover and marinate in the refrigerator for at least 2 hours and up to
24 hours. Preheat oven to 375 degrees. In a heated, dry, cast iron
skillet char onion slices until blackened on both sides. Remove and
char tomato slices until blackened on both sides. Reserve. Cut six
16- by 14-inch sheets of heavy-duty aluminum foil. Take banana
leaves, and cut into 10-inch squares. Toast squares over a burner to
soften, about 2 seconds on each side. Place banana leaves on top of
each piece of foil. Remove chicken from marinade, reserving marinade,
and place a piece on each foil piece or banana leaf. Top each with
two tomato slices and one onion slice. Wrap and seal banana leaf and
the foil to enclose. Place on a baking sheet and bake for 45 minutes.
Meanwhile, in saucepan melt butter. Saute the diced onions until
golden brown. Stir in the reserved marinade and bring to a boil.
Cook, stirring frequently, for about 5 minutes. Add chicken stock and
cook for
10 minutes longer. Reserve. When the chicken is ready, remove
from oven and open the packets. Transfer the chicken, with the banana
leaves if using, to serving plates. Pour any excess juice from the
pan into the sauce. Pour sauce over chicken and serve. This recipe
yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6123 broadcast
09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
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