Categories: Chicken

Ingredients

• 1/4 cup achiote paste
• 10 garlic cloves, peeled
• 2 teaspoons cumin seeds
• 1/4 teaspoon ground cinnamon
• 1/2 cup freshly squeezed orange juice
• 1/4 cup freshly lime juice
• 1/4 cup red wine vinegar
• 1 1/2 teaspoons salt
• 2 teaspoons cracked black pepper
• 6 chicken legs with thighs, ankle joint removed and scored to the bone and skin removed
• 2 medium onions, cut into 3 slices each, plus 2 medium onions, diced
• 3 Roma tomatoes, cut into 4 slices each
• 6 banana leaves (optional), cut into 10" squares and toasted over a burner about 2 seconds per side to soften
• 3 tablespoons unsalted butter
• 2 cups chicken stock

Directions

1. Combine the achiote paste, garlic, cumin, cinnamon, orange and lime juices, vinegar, salt and pepper in a blender. Puree until smooth. Pour into a nonreactive baking pan, add the chicken and turn to coat. Cover and marinate in the refrigerator at least 2 or up to 24 hours.

2. Preheat oven to 375F.

3. Heat a dry cast iron skillet over high heat. Char the onion slices until blackened on both sides. Then char the tomato slices on both sides. Reserve.

4. Cut six 16 × 14″ sheets of heavy duty aluminum foil. Center a piece of chicken on each, reserving the marinade. Top each with 2 tomato slices and 1 slice of onion. Wrap and seal the banana leaf and the foil to enclose. Place on a baking sheet. Transfer to the oven and bake 45 minutes.

5. Meanwhile, melt the butter in a medium saucepan over medium high heat. Saute the diced onions until golden brown. Stir in the reserved marinade, bring to a boil and cook, stirring frequently, 5 minutes. Add the chicken stock and cook 10 minutes longer. Reserve.

6. When the chicken is ready, remove from the oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juice from the pan into the sauce. Pour the hot sauce over the chicken and serve with rice, beans and Pickled Red Onions.

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