Start with a chopped pineapple, dried plums, a bit of water and a bit of white balsamic vinegar. Blend the mixture and pass through a sieve. Fry the chopped chicken in olive oil complemented with a bit of butter. Season every piece with salt and pepper while frying and add some pressed garlic after turning them over. Put the chicken pieces with the sauce in a casserole, add some plums, peeled almonds, a couple of chilli jalapeño, some sugar, peppercorns, marjoram and bay leafs. Put the casserole with a lid on into the oven for 1 hours and 20 minutes at 200C/390F. Remove the lid after 50 minutes.
Yes, I did ask for a second servings.
PS: If you have no peeled almonds, put the unpeeled ones in boiling water. The skin should go off in no time.
Location:Morelos Norte,La Huacana,Mexico