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Fruited Mexican Chicken Recipe

Ingredients

How to make it

  • Roast peppers: Place peppers in broiler pan; broil 6 inches from heat
  • until blackened on all sides, using tongs to turn peppers. Place peppers
  • in plastic bag; tie bag to close. Let peppers steam in bag at least 15
  • minutes; let stand until cool enough to handle. Remove skin, ribs and
  • seeds; slice into 3/4 inch wide strips. Set aside.
  • In small cup, mix 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub
  • chicken pieces on all sides with salt mixture, dividing evenly. In 3 quart
  • Dutch oven, heat oil over medium-high heat until hot. Add half
  • the chicken; cook a few minutes on all sides, until golden.
  • Remove to a platter; cook remaining chicken.
  • Remove to a platter. Pour off all but 2 tablespoons drippings from pan.
  • To drippings in pan, add onion and garlic; saute' 2 minutes. Return chicken
  • to pan; add tomatoes. Simmer, covered, 19 minutes. Stir in prunes and
  • cinnamon stocks. Cook, covered, until chicken is almost tender, about
  • 20 minutes. Stir in reserved peppers. Simmer, covered, 5 minutes, or
  • until chicken is done. Remove cinnamon sticks.
  • In medium bowl, combine couscous, pine nuts and cilantro.
  • Spoon onto serving dish; spoon chicken mixture on top.

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