- 1 three- to four-pound chicken, cut up
- Water to cover
- 5 fresh green chilies
- 2 tablespoons peanut or vegetable oil
- 4 ounces shelled walnuts
- 4 ounces shelled peanuts
- 2 slices bread, crusts removed
- 2 medium onions, peeled and coarsely sliced
- 2 cloves garlic, peeled
- 2 thick slices fresh ginger
- ½ teaspoon mace
- ½ teaspoon ground cinnamon
- 2 cloves
- Coarse salt and freshly ground pepper to taste
- Sesame seeds to garnish
- Coriander or parsley to garnish
- 1 red pepper, cut in strips
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
1345 calories; 99 grams fat; 21 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 33 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 88 grams protein; 297 milligrams cholesterol; 364 milligrams sodium
- Simmer the chicken in water until almost cooked. Drain and cool, reserving liquid.
- Toast the chilies, using a fork over a gas flame. Wrap in paper towels and set aside.
- In the oil, fry the walnuts, peanuts and bread until lightly browned. Combine in blender with the chilies, onions, garlic, ginger, spices, salt and pepper. Add one-and-a-half cups of the chicken stock and puree.
- Thin the mixture with one to two cups stock until you have a smooth puree. Return to pan. Bring to a boil. Add the chicken and simmer for about 20 minutes, until the sauce is thick.
- Sprinkle with sesame seeds and fresh-chopped cilantro. Garnish with the red pepper strips.