| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 30 min | 45 min |
Servings
4 servings
Ingredients
4 tablespoons Olive Oil
6 large Tomatoes Ripe and soft
1 cup Whole Almonds
3 medium Dry red serrano peppers
3 whole Cloves
1 piece Cinnamon stick Whole
2 piece Toasted Tortillas
1 whole Chicken Cut into 8 pieces
1 quart Chicken stock
TT Salt and Pepper TT= To Taste
4 teaspoons Sesame seeds
6 sprigs Cilantro
Directions
Place oil into a sauté pan over high heat and brown the tomatoes. Remove the tomatoes and add the almonds, chiles, cloves, cinnamon and toast until very aromatic. Place in a blender with the toasted tortillas and blend until smooth. Place sauce into a large sauce pan under medium heat. Add in the chicken stock and the chicken. Cook for about 25-30 minutes until the chicken is done. Season as needed with salt. Put two pieces of chicken down on four plates with a generous amount of sauce. Garnish with toasted sesame seeds and a sprig of Cilantro. Enjoy!
