Prep time 20-30 minutes. Cooking time about an hour. Serves 4.
SHOPPING LIST:
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- Chicken breasts or thighs
- Ground cinnamon or allspice
- Paprika (optional)
- Onion
- Garlic
- Apples
- Banana or plantain
- Sweet potato
- Slivered almonds
- Raisins
- Chicken stock (or water)
- Tequila
- Lime (or lemon)
- Fresh cilantro
- Rice (optional)
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Prepare & brown the chicken
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1
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Coat chicken pieces with a mixture of
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- about 1/2 cup corn meal or all-purpose flour
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1/4 tsp ground cinnamon or allspice
- Optional: 1/2 tsp sweet paprika
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2
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Fry chicken in heated oil in large skillet until lightly browned—about 3-5 minutes on each side. Then remove pieces and set aside.
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- about 2 T peanut, canola or other heat-tolerant oil
- coated chicken pieces
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Make the sauce
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1
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In same skillet, add and cook 5-7 minutes over medium-high heat (add more oil if needed). Stir in garlic in last minute.
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- 1 T oil
- 1 medium onion, thinly sliced
- 2-3 cloves garlic, minced
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2
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Stir in and cook gently 3-5 minutes
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- 2 apples, peeled and diced
- 1 banana or plantain, peeled and sliced
- about 1/2 tsp cinnamon or allspice
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3
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Stir in and simmer (covered) 20-25 minutes. Then remove cover and cook gently 10-15 minutes more until chicken is done, sweet potatoes are soft, and sauce has slightly thickened.
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- browned chicken pieces
- 1 sweet potato, peeled and in 1/2" dice
- about 1 cup (8 oz) slivered almonds
- one palmful raisins (or dried cranberries)
- 1-2 cups (8 to 16 oz) chicken stock or water
- about 1 cup (8 oz) tequila
- juice of 1/2 lime (or lemon)
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4
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Sprinkle over sauce just before serving
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- palmful fresh cilantro, chopped
- light drizzling of tequila
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Chicken. Breasts: One-half of one full breast per person. Thighs: 2 per person. Trim excess fat. For breasts, flatten to half-inch thickness by pounding either with a meat tenderizer or rolling pin before cutting each into two pieces.
