Name: Chicken and Fruit Stew (Estofado de Frutas)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 4 large ripe tomatoes (about 2 pounds), roasted and peeled; One 3-ounce tablet Mexican chocolate; 2 medium onions, roasted and peeled; One 4-pound chicken, cut in serving pieces; 8 garlic cloves, roasted and peeled; Salt and freshly ground black pepper; ¼ to ½ cup homemade chicken stock or water, as needed; 2 tart, firm green apples, peeled, cored, and sliced into 8 wedges each; 1 large ripe plantain, peeled and sliced into ½-inch rounds; ½ cup blanched almonds; ¼ cup vegetable oil; 6 large sprigs fresh thyme, or 1 teaspoon dried; 1 cup sesame seeds (about 5 ounces); 4 sprigs fresh Mediterranean oregano, or ½ teaspoon dried Mexican oregano; 1 teaspoon freshly ground black pepper; One 1½-inch piece canela; ¼ teaspoon ground cloves; 4 sprigs fresh marjoram, or ½ teaspoon dried

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

It’s fascinating how Oaxacan cooks give so many different spins to European-inspired sauces thickened with nuts or seeds. Tomatoes and chocolate are the native American accents in this truly sophisticated dish from Lucila Zárate de Fuentes in Oaxaca City.

This is one case where I probably would use fresh Mediterranean oregano—it is not quite right as a substitute for Oaxacan oregano, but the fresh herb is closer in effect than the dried.

If you have made up a batch of my

Ingredients

Americas
Mexico
United States
Main course
Central America
Oaxaca
Gluten-free

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