Chicken, With Chili and Walnut Sauce

• 1 three- to four-pound chicken, cut up
• Water to cover
• 5 fresh green chilies
• 2 tablespoons peanut or vegetable oil
• 4 ounces shelled walnuts
• 4 ounces shelled peanuts
• 2 slices bread, crusts removed
• 2 medium onions, peeled and coarsely sliced
• 2 cloves garlic, peeled
• 2 thick slices fresh ginger
• 1/2 teaspoon mace
• 1/2 teaspoon ground cinnamon
• 2 cloves
• Coarse salt and freshly ground pepper to taste
• Sesame seeds to garnish
• Coriander or parsley to garnish
• 1 red pepper, cut in strips

1. Simmer the chicken in water until almost cooked.
2. Drain and cool, reserving liquid.
3. Toast the chilies, using a fork over a gas flame.
4. Wrap in paper towels and set aside.
5. In the oil, fry the walnuts, peanuts and bread until lightly browned.
6. Combine in blender with the chilies, onions, garlic, ginger, spices, salt and pepper.
7. Add one-and-a-half cups of the chicken stock and puree.
8. Thin the mixture with one to two cups stock until you have a smooth puree.
9. Return to pan.
10. Bring to a boil.
11. Add the chicken and simmer for about 20 minutes, until the sauce is thick.
12. Sprinkle with sesame seeds and fresh-chopped cilantro.
13. Garnish with the red pepper strips.

chicken, water, green chilies, peanut, walnuts, peanuts, bread, onions, garlic, ginger, mace, ground cinnamon, cloves, salt, sesame seeds, parsley, red pepper

Taken from cooking.nytimes.com/recipes/5679 (may not work)