Manchamantel
Lake Austin Spa Resort (Texas)

1 garlic bulb
1 teaspoon olive oil
1 medium onion, peeled and cut into thick slices
4 medium tomatoes
3 fresh tomatillos, husked
1 small fresh poblano chile
2 ancho chiles
1/4 teaspoon dried leaf oregano
1/4 teaspoon ground cumin
1/8 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups chicken stock
2 teaspoons olive oil
1 pound boneless, skinless all-natural chicken breasts, cubed
Salt and freshly ground black pepper to taste
1/2 pounds sweet potatoes, peeled and cubed
1 tablespoon sugar
1 tablespoon raisins
1 cup peeled and cubed fresh pineapple
1 medium Granny Smith apple, cored peeled and diced
2 tablespoons chopped fresh cilantro leaves

Slice the top off the garlic bulb.
Drizzle the olive oil over the exposed cloves, wrap in foil and place on baking sheet.
Add the onion, tomatoes, tomatillos and poblano chile in a single layer.
Roast at 400 degrees for 25 minutes.
Toast the ancho chiles in a dry cast-iron skillet over medium heat for 1 to 2 minutes, turning often.
Remove the ancho chiles from the skillet and seed the chiles.
Soak the ancho chiles in hot water to cover in a bowl for 20 minutes.
Combine the roasted onion, tomatoes, tomatillos and pulp squeezed from the garlic bulb in a blender or food processor; puree.
Remove the roasted vegetable puree to a bowl; set aside.
Combine the ancho chiles, oregano, cumin, thyme, cinnamon and cloves in the blender or food processor; puree, adding a little chicken stock if necessary. Set aside.
Heat 1 teaspoon of the olive oil in a heavy skillet over medium heat.
Season the chicken with salt and pepper and spray lightly with nonstick cooking spray.
Add to the skillet and sauté until the meat begins to brown.
Remove the chicken to a plate and set aside.
Add the remaining olive oil and rancho chile puree to the skillet.
Cook, stirring frequently, for 2 to 3 minutes.
Add the remaining chicken stock, sweet potato, sugar, raisins, pineapple, apple, roasted vegetable puree and reserved chicken.
Bring to a simmer and cook for 10 to 15 minuts.
Serve hot, garnished with cilantro.

Yield: 4 servings

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