ALMOND CHICKEN (ALMENDRADO CON POLLO)
Serves: 5
■ 1/2 large onion, quartered
■ 6 garlic cloves, not peeled
■ 12 peppercorns
■ 5 cloves, stems discarded
■ 1 tsp (5 mL) dried oregano
■ 1/2 tsp (2 mL) ground cinnamon
■ 1 can (28 oz/796 mL) whole tomatoes and their juice
■ 3 1/2 to 4 lbs (1.5 to 2 kg) fresh, bone-in chicken parts (8 to 10 legs, thighs and/or halved breasts)
■ 1 tsp (5 mL) kosher or coarse salt
■ 1/4 cup (60 mL) vegetable oil
■ 2 cups (500 mL) chicken broth
■ 1 cup (250 mL/150 g) slivered almonds
■ 1/2 cup (125 mL) raisins
■ 1/2 cup (125 mL) pimento-stuffed green olives, sliced
■ 1/4 cup (60 mL) capers, chopped
■ 1/2 cup (125 mL) pickled jalapeño peppers, sliced (can substitute pickled serrano peppers, or use red pepper flakes to taste)
1. Preheat broiler with a rack 3 inches (7.5 cm) from the heating element. Line a baking sheet with aluminum foil. Spread onion and garlic on the baking sheet, and broil until charred, turning, for 5-10 minutes. Set aside and peel garlic.
2. Heat a small, heavy frying pan over medium-low heat and toast the peppercorns and cloves for a few minutes, turning to toast evenly. Set aside in a bowl. Toast the oregano for 10-15 seconds, and add to the peppercorn-clove mixture.
3. Using a blender or food processor, combine the onion-garlic mixture and the canned tomatoes and juice. Add peppercorns, cloves, oregano and cinnamon, and purée until smooth.
4. Sprinkle the chicken with salt. Heat oil in a large, heavy casserole dish, a Dutch oven or a large, heavy frying pan with a lid over medium-high heat. When the oil is hot, brown chicken in batches, skin side down, turning, 4-5 minutes. Turn and brown the other side for 4-5 minutes more. Move chicken to a plate.
5. Carefully pour tomato mixture from the blender into the hot oil, using the lid as a shield, because the oil will spatter. Lower the heat to medium and add 1 cup (250 mL) of chicken broth, stirring and cooking for about 10 minutes, covered, to blend and thicken the sauce.
6. Stir in the remaining 1 cup (250 mL) of chicken broth, the almonds, raisins, olives, capers and salt to taste. Add the browned chicken, cover and reduce the heat to low. Cook gently for 25 minutes.
7. Add the pickled jalapeños, then raise the heat to medium and cook, uncovered, for 10-15 minutes, or until the chicken is fork tender, the sauce has thickened and the flavours have blended. Season with more salt to taste.