Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken,broiler-fryer; cut-u |
| 1 \N | Garlic clove; minced |
| ¼ teaspoon | Salt |
| ½ cup | Sesame seeds |
| 8 ounces | Tomato sauce |
| 1 small | Onion; chopped |
| 2 teaspoons | Chili powder |
| 2 teaspoons | Paprika |
| ¼ teaspoon | Cinnamon,ground |
| ⅛ teaspoon | Cloves,ground |
| \N \N | Parsley,fresh,chopped |
Recipe by: Jo Anne Merrill
1-Cut broiler-fryer into serving sized pieces. Place in dutch oven or heavy pan with lid. Add 1 cup water, garlic clove finely chopped and salt.
Bring to a boil; reduce heat. Cover and simmer until thickest chicken parts are done; 40-45 minutes. Remove chicken from broth and keep warm.
Reserve ½ cup Broth.
2-Heat sesame seed in ungreased skillet over medium heat until golden brown, 2-3 minutes. Place in blender; blend on medium speed until finely chopped, about 5 seconds.
3-Mix sesame seeds, tomato sauce, onion, chili powder, paprika, cinnamon and cloves in 2-quart saucepan. Cover and simmer 5 minutes.
4-Stir in reserved ½ cup broth; pour over chicken. Sprinkle with chopped parsley if you wish and serve immediately, Posted on GEnie Food & Wine RT Jun 30, 1993 by J.MERRILL1 [Jody] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005