Cinnamon Roasted Chicken With Pasilla Pan Sauce

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 chicken (about 3 pounds)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 corn tortilla, cut in quarters
• 2 plum tomatoes, quartered lengthwise
• 1/4 onion, chopped
• 4 cloves garlic
• 2 ounces 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 teaspoons brown sugar

Recipe

• 1 preheat oven to 350°f.
• 2 split chicken down back, open up, place bone side down and press firmly to flatten.
• 3 make two slits in skin near tail and tuck ends of legs through holes.
• 4 combine cinnamon, chili powder, salt and pepper.
• 5 brush chicken with 1 tbsp olive oil and rub chicken with spice mixture.
• 6 in an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
• 7 drizzle 2 tablespoons olive oil over vegetables.
• 8 place chicken on top of vegetables and roast until chicken is done.
• 9 remove chicken from pan and brush with some of the pan juices.
• 10 keep warm.
• 11 add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
• 12 transfer to blender and puree until smooth.
• 13 return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
• 14 cut chicken into pieces, add back to sauce to warm.
• 15 serve.