Chiapas, Chicken In Orange And Ancho Glaze
1 large chicken, split in half
2 tbs. sugar
1 tbs. chili powder
1 tsp. salt
1 tsp. fresh coarse ground black pepper
4 dry ancho chilies
boiling water
1 cup orange juice
1 tbs. orange zest
1/2 cup orange marmalade
6 cloves garlic, minced
1 small yellow onion, minced
2 small fresh hot chilies, seeded and finely minced (or to taste)
1/4 cup sugar
1/4 cup cream sherry
1/4 cup fresh cilantro, chopped
salt and fresh coarse ground black pepper to taste
Instructions: Open the Ancho chilies and brush out the seeds. Put in a bowl and
cover with boiling water. Leave sit for about 30 minutes. When the Anchos are
ready, cut them up and put into the blender or food processor with the remaining
ingredients and process until a paste is formed. Run through a sieve to remove
any stubborn bits. Put into a small saucepan and stirring constantly simmer
until it becomes somewhat transparent. Remove from heat and cool.
When ready to bake, broil of grill the chicken, paint all sides with the
orange/ancho sauce and proceed to cook. If baking, place on a wire rack over a
baking pan and bake and put into a 3500 oven. If broiling, also place on wire
rack over a baking pan or on the broiler pan of your stove. If grilling grill
over moderate heat. Cook until desired degree of doneness is obtained. Paint
with the sauce several times during the cooking. Garnish with slices of fresh
orange and sprigs of fresh cilantro.