Guest Author - Susan Stewart

Chicken in Green Sesame Sauce – Serves 4-5

1 4 lb. chicken, cut into serving pieces
4 cups chicken stock
1 cup sesame seeds
4 tablespoons oil
2 lbs. tomatillos, husked, or 4 cups canned tomatillos, drained
1 onion, quartered
2-3 serrano chilies, seeded and deveined
1 clove garlic
4 romaine lettuce leaves
1 sprig cilantro
1 sprig epazote (optional)
2 cups reserved chicken stock
Salt to taste

In a large pan, cook the chicken pieces in the 4 cups of chicken stock. Bring to a boil, then reduce heat and let simmer about 30 minutes. Let the chicken cool in the broth.

Meanwhile, toast the sesame seeds on a hot, ungreased griddle, stirring constantly to avoid burning. Grind in a spice grinder or blender.
In a heavy skillet, heat 2 tablespoons of the oil and fry the ground sesame seeds, for 2 to 3 minutes, stirring constantly.
Place the tomatillos, onion, and chilies in pan, cover with water, and bring to a boil. Reduce heat and let simmer about 10 minutes. Drain. (If using canned tomatillos, just ook onions and chilies, and add the tomatillos when blending). Puree the onion, chilies, and tomatillos in a blender or food procesor, along with the garlic, lettuce, and herbs.
In the skillet with the sesame puree, add the rest of the oil, and the blended vegetables. Fry over medium heat about 5 minutes, stirring constantly. Add the reserved chicken stock and season to taste. Add the chicken pieces and heat through, about 10 minutes, letting the sauce thicken.

Chicken in Red Sesame Sauce - Serves 4 – 6
If you like things spicy, you can add some of the chile ancho seeds to the sesame seeds!

6 chiles anchos, seeded and deveined
6 tablespoons oil
½ teaspoon salt
½ tsp. vinegar
1 4 lb. chicken, cut into serving piees
4 cups chicken broth
1 lb. tomatoes, roasted
1 onion, chopped
2 garlic cloves, toasted in their skins, then peeled
1 cup sesame seeds
8 cloves
½ cinnamon stick
salt to taste

In a heavy skillet, heat 2 tablespoons of oil and lightly fry the chiles anchos. Remove and soak them overnight in boiling water, along with the salt and vinegar.
The next day, place the chicken in a large pan with the chicken stock, bring to a boil, reduce heat, and let simmer about 30 minutes, until the meat is tender. Let cool, then drain, reserving the broth.
Drain the soaked chilies and puree them in a blender or food processor with the roasted tomatoes, onions, and roasted garlic. On a dry griddle, toast the sesame seeds, taking care not to let them burn. Grind the sesame seeds along with cloves and cinnamon stick. Heat the remaning 4 tablespoons of oil and fry the ground spice mixture lightly, stirring constantly, until it thickens. Add the pureed tomato mixture, and continue frying for about 5 minutes. Add the reserved chicken stock and boil gently until the sauce has thickened a bit, stirring frequently. Add the chicken and heat through. Season to taste.
serve.