1/4 cup olive oil
1 whole Texas chicken, cut into pieces
1 teaspoon each salt and pepper
3 garlic cloves, roughly chopped
2 teaspoons cinnamon
1/4 teaspoon ginger
½ teaspoon turmeric
2―28 ounce cans of stewed and sliced tomatoes
3 tablespoons fragrant Texas honey
1 tablespoon toasted sesame seeds, for garnish
Limes
Heat the oil in a pot; add the chicken and spices and tomatoes. Simmer, uncovered, for about an hour or until the chicken is so tender it easily pulls from the bone. While cooking you’ll need to stir and turn the chicken frequently.
When the chicken has cooked remove it from the sauce and place on a platter. Continue cooking the sauce for five to 10 minutes until it has thickened. Stir often so that the bottom doesn’t stick and burn. Stir in the honey and then pour over the cooked chicken. Garnish with sesame seeds and a squeeze of lime.
Serves four to six
Recipe created by Chef Michael H. Flores •
©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com