Cinnamon Roasted Chicken with Pasilla Pan Sauce
1 Chicken (about 3 pounds)
Preheat oven to 350°F.
1 tsp. ground cinnamon
1/2 tsp. chili powder
1/2 tsp. Salt
1/2 tsp. cracked black pepper
1 corn tortilla -- cut in quarters
2 plum tomato -- quartered lengthwise
1/4 white onion -- chopped
4 clove garlic
2 oz. wild mushrooms -- stemmed and chopped
3 pasilla chiles -- stemmed and seeded
1/4 cup pumpkin seeds
3 Tablespoons olive oil
2 cups chicken stock
2 tsp. brown sugar
Split chicken down back, open up, place bone side down and press firmly to flatten. Make two slits in skin near tail and tuck ends of legs through holes.
Combine cinnamon, chili powder, salt and pepper. Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds. Drizzle 2 tablespoons olive oil over vegetables.
Place chicken on top of vegetables and roast until chicken is done.
Remove chicken from pan and brush with some of the pan juices. Keep warm.
Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan. Transfer to blender and puree until smooth. Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15 - 30 minutes to thicken.
Cut chicken into pieces, add back to sauce to warm.
Mean Chef credits Robert Del Grande for this recipe.