| 1 | This is a strong sauce, but partridge is an intensely flavored bird and is equal to it. |
| 2 | Serve with rice or soft flour tortillas. |
| 3 | Note: pasilla and ancho peppers can be ordered from dean & deluca, 560 broadway, new york, ny 10012, (800) 221-771Tie partridge legs together and secure to the body with a toothpick. |
| 4 | Combine flour, ?tsp. salt and ?tsp. pepper in a shallow dish. |
| 5 | Dredge partridges in flour mixture. |
| 6 | Heat oil in a deep casserole with a lid over medium-high heat. |
| 7 | Brown partridge in batches, turning, for about 5 minutes. |
| 8 | Set aside. |
| 9 | Add to the pot onions, garlic, 1 tbsp. cilantro and ?cup stock or water and cook for about 2 minutes, or until softened. |
| 10 | Add tomatoes, bay leaf, thyme, cinnamon and remaining 1 cup stock or water. |
| 11 | Return birds to the pot, bring to a boil, reduce heat and cover. |
| 12 | Simmer, basting occasionally, for 20 to 30 minutes, or until the birds are tender and their juices run clear when they are pierced with a fork. |
| 13 | Meanwhile, roast pepitas over medium heat in a small, dry skillet, stirring frequently, for about 3 minutes, or until lightly browned. |
| 14 | Set aside. |
| 15 | Roast pasilla and chipotle peppers in the same skillet for about 30 to 40 seconds until fragrant. |
| 16 | Remove birds from the casserole dish and cool slightly. |
| 17 | With poultry shears, cut them in half, discarding the back bone. |
| 18 | Set aside and cover with foil to keep warm. |
| 19 | Boil the sauce over high heat for 5 to 10 minutes, stirring often, until it has been reduced to 1 cup. |
| 20 | Add pepitas, dried peppers and chipotles to the cooking liquid and cook for 1 to 2 minutes. |
| 21 | Remove bay leaf and transfer the sauce to a blender or food processor. |
| 22 | Add chocolate and blend until smooth. |
| 23 | If the sauce seems too thick, add a little stock or water. |
| 24 | Return the sauce to the casserole dish and heat through briefly over low heat. |
| 25 | Taste for seasoning: it should be smoky, hot and slightly bitter. |
| 26 | Nap the birds with the sauce and garnish with the remaining 2 tbsp. cilantro. |
| 27 | 232 calories per serving: 29 g protein, 9 g fat, 9 g carbohydrate; 101 mg sodium; 79 mg cholesterol |
