| 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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