INGREDIENTS

INSTRUCTIONS

In a small bowl whisk together the cumin, the chili powder, the cinnamon,
the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a
pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating
the chicken with the spice paste, and grill it on an oiled grill set about
6 inches over glowing coals or in an oiled ridged grill pan set over
moderately high heat, turning it once, for 12 to 15 minutes on each side,
or until it is cooked through.
While the chicken is cooking, in a skillet cook the onion in the remaining
2 tablespoons oil over moderate heat, stirring occasionally, until it is
lightly golden, add the remaining 2 garlic cloves, minced, and the
tomatoes, and cook the mixture over moderately low heat, stirring
occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeno, the
bell pepper, the corn, the oregano, salt and pepper to taste and simmer the
mixture, stirring occasionally, for 20 minutes, or until the zucchini and
bell pepper are tender.
In a large flameproof shallow casserole combine the zucchini mixture and
the chicken, sprinkle Monterey Jack over the top, and broil the mixture
under a preheated broiler about 6 inches from the heat for 1 minute, or
until the cheese is bubbling.
Serves 4 to 8.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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