Chicken With Tomato Sauce And Polenta Triangles

• 1 3-pound chicken cut into 8 to 10 pieces
• 3 tablespoons olive oil
• 1 medium onion, sliced
• 1 clove garlic, minced
• 2 to 3 jalapeno chilies, seeded and minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 cup plum tomatoes, chopped, with their juice
• 1 cup chicken stock or water
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons fresh coriander to garnish
• 3 cups instant polenta
• 2 tablespoons olive oil

1. Skin the chicken pieces, reserving the wing tips and the skin for stock.
2. Heat two tablespoons of the oil in a heavy casserole and brown the chicken pieces a few at a time.
3. Remove them with a slotted spoon and place them in a bowl.
4. Add the remaining tablespoon of olive oil to the skillet.
5. Saute the onion, garlic and chilies until they become soft (about 10 minutes).
6. Stir in the cayenne and cumin.
7. Cook a minute, then add the tomatoes, chicken stock, salt and pepper along with the chicken pieces and their juices.
8. Cover and simmer gently about 45 minutes, stirring from time to time, until the chicken is cooked and the sauce thickens.
9. If sauce evaporates too fast, add a little water.
10. Correct the seasoning and when ready to serve, sprinkle with coriander.
11. While the chicken is cooking, make the polenta triangles.
12. Preheat broiler.
13. Cook the polenta in water according to directions on package (it will take about five minutes), adding salt to taste, and pour it out onto a flat surface (a large, flat baking tin will do).
14. Smooth it out with a spoon and cool it.
15. Cut the polenta into triangles and place them on a broiling sheet.
16. Brush the polenta triangles with the olive oil and broil until the outside is browned and crisp but the inside soft and creamy (about 15 to 20 minutes).
17. Do not turn over.
18. Serve with the chicken, in a separate dish.

chicken, olive oil, onion, clove garlic, jalapeno chilies, cayenne pepper, ground cumin, tomatoes, chicken, salt, fresh coriander, instant polenta, olive oil

Taken from cooking.nytimes.com/recipes/7561 (may not work)