| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Mexico | 6 | Servings |
INGREDIENTS
| 3 | lb | Chicken,broiler-fryer; cut-u |
| 1 | Garlic clove; minced | |
| 1/4 | ts | Salt |
| 1/2 | c | Sesame seeds |
| 8 | oz | Tomato sauce |
| 1 | sm | Onion; chopped |
| 2 | ts | Chili powder |
| 2 | ts | Paprika |
| 1/4 | ts | Cinnamon,ground |
| 1/8 | ts | Cloves,ground |
| Parsley,fresh,chopped |
INSTRUCTIONS
Recipe by: Jo Anne Merrill 1-Cut broiler-fryer into serving sized pieces. Place in dutch oven or heavy pan with lid. Add 1 cup water, garlic clove finely chopped and salt. Bring to a boil; reduce heat. Cover and simmer until thickest chicken parts are done; 40-45 minutes. Remove chicken from broth and keep warm. Reserve 1/2 cup Broth. 2-Heat sesame seed in ungreased skillet over medium heat until golden brown, 2-3 minutes. Place in blender; blend on medium speed until finely chopped, about 5 seconds. 3-Mix sesame seeds, tomato sauce, onion, chili powder, paprika, cinnamon and cloves in 2-quart saucepan. Cover and simmer 5 minutes. 4-Stir in reserved 1/2 cup broth; pour over chicken. Sprinkle with chopped parsley if you wish and serve immediately, Posted on GEnie Food & Wine RT Jun 30, 1993 by J.MERRILL1 [Jody] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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