Sorry, I don’t have pics for the whole recipe, but this is a little chicken and tomato something-or-other (the name needs work, admittedly) I whipped up from scratch.
Here’s how I did it:
I selected an organic, free-range whole frying-chicken from my local supermarket. When I got it home, I removed the gibblets, rinsed the chicken inside and out, and prepared it.
I stuffed the chicken with a whole lime (cut in half, rind and all), a handfull of fresh mint leaves, and a few cloves of garlic. Then I rubbed some extra virgin olive oil, salt, pepper, and cayenne pepper into the skin on the top of the chicken.
I chopped up two small onions into fourths and placed them in the bottom of a dutch oven as a sort of platform to raise the chicken up on – so that it would not sit in the fat that cooked out of it. I then added a thin layer of chicken stock to the bottom of the pot (not quite touching the bottom of the chicken) for moisture and roasted the chicken uncovered in my oven at 425˚ for an hour and a half until the center of the chicken reached 165˚ and the skin was crispy.
I removed the chicken from the oven, covered it with foil, and let it settle for about 20 minutes, then shredded all of the meat. (I used about 2 cups of the meat for another recipe – enchiladas! Mmm!)
I used the rest of the meat tonight.
First I minced a small onion and crushed a clove of garlic. I heated about a tablespoon of ghee (butter is a less-healthy alternative) in an iron skillet over high heat and sauteed the onion and garlic until translucent. I tossed in some cumin (about 1 tsp), a pinch of cayenne pepper, and some oregano (about 1 Tbsp?) and sauteed for a moment to release the aromas. Then I added about 14 oz of diced tomatos (1 good-sized tomato, or 2 small roma tomatos, or one can of diced tomatos) and about 2-3 Tbsp of white wine as well as salt and pepper to taste. Finally, I added in the rest of the shredded chicken and let simmer about 10 minutes.
This is delicious over rice!