|Onion||2 , 1 onion, quartered plus 1 onion, chopped|
|Garlic||9 Clove (45 gm), crushed|
|Frying chickens||7 Pound, cut into pieces (2 chickens, 3 1/2 pound each)|
|Red chili/Ancho chilies||6 , cored and seeded (New Mexican)|
|Lard/Vegetable oil||2 Tablespoon|
|Canned italian plum tomatoes||56 Ounce, juice reserved and tomatoes coarsely mashed (2 cans, 28-ounce each)|
|Dried mexican oregano||1 Teaspoon|
|Ground canela/Cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Dry sherry/Dry red wine||1⁄2 Cup (8 tbs)|
|Canned pineapple chunks||16 Ounce, drained and juice reserved (1 can)|
|Tart cooking apples||3 , cored and cut into 8 wedges|
|Pitted prunes||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Dried peach halves||6 , cut into 2 pieces|
|Dried pear halves||6 , cut into 2 pieces|
|Dried apricots||10 , halved|
|Slivered blanched almonds||1 Cup (16 tbs)|
In a large saucepan or kettle, place the quartered onion, 3 of the garlic cloves, 4 of the bay leaves, and 8 cups water.
Simmer over medium-low heat for 15 minutes.
Add chicken pieces and poach over low heat for 10 minutes.
Remove chicken and set aside to cool.
Reserve the poaching liquid.
Place chilies in a saucepan of boiling water and boil for 5 minutes.
Drain and place in a blender with 1/2 cup of the reserved poaching liquid, and remaining 6 cloves garlic and blend until pureed.
Strain the mixture through a sieve, discarding the pulp.
Set puree aside.
In a large skillet, heat the lard or oil, add the chopped onion and saute over medium heat for 2 minutes until softened, stirring frequently.
Add the tomatoes and their juice.
Stir in oregano, canela, cloves, cumin, and the remaining bay leaf.
Season to taste with salt and pepper and cook over medium heat for 3 minutes.
Stir in the sherry, sugar, vinegar, and reserved pineapple juice.
Simmer for 2 minutes longer.
Stir in the pepper puree and simmer 1 minute longer.
Let sauce cool.
Preheat the oven to 350 degrees.
Meanwhile, remove the skin and any fat from poached chicken breasts and place them in one layer in a 3- to 4-quart ovenproof casserole.
Spread pineapple chunks, apple wedges, prunes, raisins, dried peach and pear pieces, apricot halves, and almonds over the chicken.
Pour part of the cooled chili and tomato sauce into the blender and blend until pureed.
Puree remaining sauce in batches.
Strain sauce through a sieve, discarding the pulp.
Pour sauce over chicken and fruit.
Bake for 30 to 40 minutes, until the chicken is cooked.
Adjust seasoning if necessary and serve hot.