Fricasee of Chicken, Chayote and Cilantro

• 4 8-ounce skinless, boneless chicken breasts
• 6 cups chicken stock
• 4 medium-size chayotes, coarsely diced
• 4 medium-size shallots, peeled and diced
• 1 teaspoon turmeric
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• Salt and freshly ground pepper to taste
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice
• 18 to 1/4 teaspoon cayenne pepper
• 4 tablespoons chopped cilantro (coriander)

1. Poach the chicken breasts in the stock for about 15 minutes.
2. Skim off any froth that comes to the top.
3. Add 1 diced chayote, for the last 5 minutes.
4. Remove the chicken and chayote; set aside and cool.
5. Chayote should be tender but firm.
6. Add the remaining chayotes to the stock with the shallots.
7. Season with 1/2 teaspoon turmeric, the oregano and cumin.
8. Let this simmer for 15 minutes, or until the chayotes are very soft.
9. Season with salt and pepper.
10. Remove from heat and puree.
11. Add the oil and refrigerate.
12. Before serving, return puree, reserved chayote and chicken to room temperature.
13. Dice the chicken and reserved chayote into 1/4-inch cubes.
14. To serve, mix in lime juice, cayenne and half of the cilantro.
15. Adjust seasonings to taste.
16. Arrange chicken and chayote in each of 8 cups.
17. Add chayote puree; garnish with remaining cilantro and sprinkle with remaining turmeric.

skinless, chicken stock, chayotes, shallots, turmeric, oregano, cumin, salt, extravirgin olive oil, lime juice, cayenne pepper, cilantro

Taken from cooking.nytimes.com/recipes/11900 (may not work)