Making Manchamantel

Ingredients

• 1 head garlic
• 3 teaspoons olive oil, divided
• 1 medium onion, peeld and cut into thick slices
• 4 medium tomatoes
• 3 fresh tomatillos, husked
• 1 small poblano chile, peeeled and seeded
• 2 ancho chilies
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 lb boneless skinless chicken breast
• salt
• pepper
• 1/2 lb sweet potato, peeled and cubed
• 1 tablespoon honey
• 2 tablespoons raisins
• 1 cup pineapple, peeled and cubed
• 1 medium granny smith apple, cored, diced
• 2 tablespoons fresh cilantro leaves, chopped

Directions

1. 1

   Cut a thin slice from the top of the garlic head, anoint with a few drops of olive oil, wrap in foil and place on a roasting or baking sheet with onion, tomatoes, tomatillos and poblano chili. Roast at 400 F for 25 minutes.

2. 2

   Toast ancho chiles in a dry skillet over medium heat for 1 to 2 minutes, turning often. Remove, seed, then cover with hot water in a bowl for 20 minutes.

3. 3

   Combine roasted onion, tomatoes, tomatillos, poblano chili and pulp squeezed from the head of garlic in a food processor and puree. Scoop puree into a separate bowl and set aside. Rinse food processor's work bowl for later use.

4. 4

   Combine ancho chilies, oregano, cumin, thyme, cinnamon and cloves in food processor and puree, adding a little chicken stock if necessary. Set aside.

5. 5

   Heat 1 tsp olive oil in a heavy skillet over medium heat. Season chicken with salt and pepper. Add to skillet and saute until meat begins to brown. Set aside.

6. 6

   Add remaining olive oil and ancho chili puree to skillet. Cook, stirring frequently for 2 to 3 minutes.

7. 7

   Add remaining chicken stock, sweet potatoes, honey, raisins, pineapple, apple, roasted vegetable puree and chicken. Bring to a simmer and cook for 10 to 15 minutes.

8. 8

   Serve hot, garnished with cilantro.