Instructions: Wash and quarter 4 boneless chicken thighs (skin on). Sprinkle with: Salt and pepper 1-1/2 tsp cumin 1/4 tsp. cayenne pepper 1 tsp. finely chopped garlic Toss with chicken pieces and marinate in refridgerator for 2 hours.

While that is marinating, bake 8 cloves of garlic,drizzled with olive oil in a 350 degree oven for 20-30 min. Squeeze pulp out when cooled.

Saute chicken in 2 Tblsp. butter and leave in skillet. Make a roux ( in small saucepan) of 2 Tblsp. butter and 2 Tblsp. flour and cook for 6 min.

Add 1-1/2 C. boiling chicken broth or stock. Add baked garlic and cook 5 more min.

Add sauce to chicken, scraping up the brown bits in the skillet. Then add about 1/2 to 3/4 C. of COOKED and drained chorizo. Add one Ancho chili,softened in hot water, seeds removed. Julienne the chili into small pieces. Add 2 Tblsp. chopped fresh cilantro and 1/2 tsp. cinnamon.

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