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Chicken with pineapple sauce




Source of Recipe


Newsday


List of Ingredients




1 ripe pineapple
2 tablespoons oil, divided
1 slice white bread
2 large cloves garlic, peeled
3/4 pound Roma tomatoes, peeled
1 (2 1/2 - to 3-inch) cinnamon stick
6 whole cloves
1 cup water
2 teaspoons salt
6 chicken legs with thighs (about 3 1/2 to 4 pounds)

Recipe



1. Trim off the top and bottom of the pineapple. Remove the skin and cut into quarters. Cut away and discard the center core, then cut the quarters into 1-inch slices.

2. Heat 1 tablespoon oil in a Dutch oven. Add the bread and cook until browned, about 1 minute on each side, then remove from the pan. In the same pan, roast the garlic until browned.

3. Combine the tomatoes, pineapple, browned bread and garlic in a blender container or food processor and blend (in batches if necessary) until smooth.

4. Using a spice grinder or a coffee grinder dedicated to spices, grind the cinnamon stick and cloves to a powder.

5. Heat the remaining oil in the same Dutch oven. Add the pineapple mixture, the ground spices, water and salt. Bring the sauce to a boil, reduce the heat and simmer uncovered for 15 minutes.

6. Wash the chicken legs, remove the fat and most or all of the skin. Add them to the sauce and simmer, covered, 30 minutes. Uncover and simmer 30 minutes longer. If the sauce seems thin, remove the chicken and keep it warm. Boil the sauce for a few minutes until slightly reduced.

7. Spoon a generous amount of sauce over each serving of chicken and accompany with rice.

Serves 6.