This meal took me all day to make. It involved over 2 trips to the store, 2 hours of steaming, and 1 sick day at work. That's not to say I was playing hooky, I guess it was just allergies. Here's how it unfolded: I blended a chili sauce with garlic, applecider vinegar, and cumin seeds. Using whole organic chicken legs, I wrapped them into a little pouch of parchment paper with the sauce and bay leaves (I didn't know where to find avocado leaves). I steamed the pouches for two hours. The meat came out amazingly tender, falling off the bones.
On one side soupy black beans, on the other a swiss chard, beet and oaxacan cheese blend with raisins. Each person unwrapped their pouch individual. A fork easily separated the meat from the bone and we wrapped it in corn tortillas with a fresh green salsa made from tomatillos and cilantro. (Also known as "epazote" I recently learned). Delicious and worth the 6 hours of laboring over the stove.
I was amazed at how tender the chicken was, it was delicious. i like the color that the Tomatillos sauce had... Showah!!
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