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1
Skin the chicken pieces, reserving the wing tips and the skin for stock.
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2
Heat two tablespoons of the oil in a heavy casserole and brown the chicken pieces a few at a time.
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3
Remove them with a slotted spoon and place them in a bowl.
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4
Add the remaining tablespoon of olive oil to the skillet.
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5
Saute the onion, garlic and chilies until they become soft (about 10 minutes).
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6
Stir in the cayenne and cumin.
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7
Cook a minute, then add the tomatoes, chicken stock, salt and pepper along with the chicken pieces and their juices.
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8
Cover and simmer gently about 45 minutes, stirring from time to time, until the chicken is cooked and the sauce thickens.
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9
If sauce evaporates too fast, add a little water.
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10
Correct the seasoning and when ready to serve, sprinkle with coriander.
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11
While the chicken is cooking, make the polenta triangles.
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12
Preheat broiler.
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13
Cook the polenta in water according to directions on package (it will take about five minutes), adding salt to taste, and pour it out onto a flat surface (a large, flat baking tin will do).
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14
Smooth it out with a spoon and cool it.
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15
Cut the polenta into triangles and place them on a broiling sheet.
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16
Brush the polenta triangles with the olive oil and broil until the outside is browned and crisp but the inside soft and creamy (about 15 to 20 minutes).
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17
Do not turn over.
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18
Serve with the chicken, in a separate dish.
