Pollo en Pepian Dulce

Description
Mayan chicken fricassee. Easy to prepare and nice in taste.

Ingredients

 * 3½ to 4-pound chicken, cut into serving pieces
 * 2 cups chicken stock, about
 * 1 tablespoon sesame seeds
 * ½ cup pepitas (Mexican pumpkin seeds)
 * 3 red bell peppers, seeded and coarsely chopped, or 5 canned pimentos, chopped
 * 3 medium tomatoes, peeled and coarsely chopped
 * 1 medium onion, chopped
 * 2 cloves garlic, chopped
 * 2 tablespoons lard or vegetable oil
 * ¼ cup Seville (bitter) orange juice, or use two-thirds orange juice and one-third lime juice
 * ½ teaspoon ground allspice
 * salt, freshly ground pepper
 * ¼ cup seedless raisins
 * butter
 * ¼ cup chopped almonds

Directions

 * 1) Put the chicken pieces into a heavy casserole, pour in the stock, adding a little more to cover, if necessary.
 * 2) Cover and simmer until almost tender, about 30 minutes.
 * 3) In a blender or food processor grind the sesame and pumpkin seeds as fine as possible and shake through a sieve.
 * 4) Set aside.
 * 5) Put the peppers, tomatoes, onion, and garlic into a blender or food processor and reduce to a coarse puree.
 * 6) Mix the puree with the ground sesame and pumpkin seeds.
 * 7) Heat the lard or vegetable oil in a skillet, add the puree, and cook, over moderate heat, stirring constantly with a wooden spoon, for 5 minutes.
 * 8) Drain the chicken, reserve the stock, and return the chicken to the casserole.
 * 9) Add to the puree 1 cup of the stock, the Seville (bitter) orange juice, allspice, and salt and pepper to taste.
 * 10) Stir to mix, and pour over the chicken.
 * 11) Cover and simmer gently until the chicken is tender, about 15 minutes.
 * 12) Add a little more stock if necessary.
 * 13) The sauce should be thick.
 * 14) Soak the raisins in cold water to cover for 15 minutes.
 * 15) Drain thoroughly.
 * 16) Heat a little butter in a skillet and saute the almonds until they are golden.
 * 17) Drain.
 * 18) Transfer the chicken and sauce to a warmed serving dish and sprinkle with the raisins and almonds.
 * 19) Serve with rice.