Chicken and Fruit Stew

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

Estofado de Frutas

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
Stew
Main course
Oaxaca
Gluten-free

Ingredients

Method