POLLO TICUL (YUCATECAN STYLE CHICKEN)

2 ounces ( 1/2 brick ) achiote paste
1/4 cup bitter orange juice, or use half sweet orange juice and half vinegar
1 large garlic clove, peeled and finely minced
1 1/2 tablespoons honey
1 tablespoon toasted cumin seeds
1 teaspoon dried oregano
1 chicken, cut into serving pieces
4 banana leaves, passed over a burner to soften
1 tablespoon corn oil
3 roma tomatoes, finely chopped.
1 small green bell pepper, chopped
1 medium onion, chopped

TO MARINATE:
Combine the first 6 ingredients (achiote paste through oregano) in a large, non-reactive bowl, mixing thoroughly to dissolve the achiote paste. Place the chicken pieces in the bowl and marinate overnight, refrigerated.

TO COOK:
Preheat the oven to 350 degrees F. Lightly grease a large baking dish, about 8x11-inches.

Place two of the banana leaves side by side lengthwise (they will overlap slightly) and two widthwise. Place the chicken and its marinade on top of the leaves in the baking dish.

Heat the oil, saute the tomatoes, pepper and onion until the onion is transparent and spread this mixture over the chicken.

Fold the leaves over the chicken, cover with aluminum foil, and bake for 45 minutes.

Remove the foil and bake another 15 minutes.

Servings: 4