CHICKEN AND FRUIT STEW (ESTOFADO DE FRUTAS)
Source: The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart by Zarela Martínez (Macmillan 1997)
Yield: 4-6 servings

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 homemade chocolate blend, substitute 3 small cakes or 1 cup of the mixture for the commercial chocolate tablet.

1 (3-ounce) tablet of Mexican chocolate
1 (4-pound) chicken, cut in serving pieces
Salt and freshly ground black pepper
1/4 cup vegetable oil
1 cup sesame seeds (about 5 ounces)
4 large ripe tomatoes (about 2 pounds), roasted and peeled
2 medium onions, roasted and peeled
8 garlic cloves, roasted and peeled
6 large sprigs fresh thyme, or 1 teaspoon dried
4 sprigs fresh marjoram, or 1/2 teaspoon dried
4 sprigs fresh Mediterranean oregano, or 1/2 teaspoon dried
Mexican oregano
1 teaspoon freshly ground black pepper
One 1 1/2-inch stick canela (soft stick cinnamon)
1/4 teaspoon ground cloves
1/4 to 1/2 cup homemade chicken stock or water as needed
2 tart, firm green apples, peeled, cored, and sliced in 8 wedges
1 large ripe plantain, peeled and sliced into 1/2-inch rounds
1/2 cup blanched whole almonds

Grate the chocolate on a straight-sided grater or break it into small pieces; set aside. (It is easier to incorporate if grated.)

Season the chicken with salt and pepper.

In a large Dutch oven, heat the oil over medium-high heat until not quite smoking. Lightly brown the chicken, allowing about 3 minutes per side. Remove from the pan and set aside. Pour off and discard all but 2 tablespoons of fat from the pan; set the pan aside.

Place the sesame seeds in a medium skillet or sauté pan over medium heat. Toast just until golden, stirring constantly or shaking the pan. Immediately scrape out the seeds into a small bowl before they can darken and overcook.

Place the roasted tomatoes, onions, garlic, and toasted sesame seeds in a blender with the herbs and spices and process until smooth. Over medium-high heat, reheat the reserved fat in the Dutch oven until rippling. Add the puréed mixture, and bring to a boil, stirring frequently to keep it from splattering.

Add the chocolate and stir well to combine. Lower the heat and simmer, covered, stirring occasionally, for 15 minutes. Thin with some chicken stock if the sauce has gotten too thick.

Return the chicken pieces to the Dutch oven. Add the apple wedges and plantain rounds, spacing them evenly. Scatter the almonds over the top. Cover and cook over medium heat until the chicken is tender, about 20 minutes.

Alternatively, you can transfer the dish to a lidded casserole and bake it in a preheated 350 degrees F oven for 35 to 40 minutes.