MEXICAN OREGANO
OREGANO CHICKEN
Inspired By: Pollo con OREGANO on www.dianaskitchen.com
Ingredients:
2 1/2 lb large chicken pieces with skin
2 Garlic cloves, peeled
1 small White onion -- roughly sliced
1 cup strong chicken broth
12 Additional garlic cloves -peeled and minced
3 tablespoons PureSpice ® Mexican OREGANO
2 tablespoons additional chicken broth
1/2 teaspoon PureSpice ® Sea salt (or to taste)
melted chicken fat or oil for broiling

1. Put the chicken pieces into a sauté pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes.
2. Crush the minced garlic into a mortar with the OREGANO, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they are evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary.