1 whole chicken, 3 to 4 pounds
1 tablespoon ground cinnamon
1 tablespoon ancho or other pure chile powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1 teaspoon coarse salt
1⁄2 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar

Preheat oven and roasting pan to 400 degrees. Rinse chicken under cold water and pat dry. In a small bowl, combine remaining ingredients and thoroughly brush mixture on chicken. Place chicken in oven, breast side up, and cook for 10 minutes at 400 degrees, then lower heat to 275 degrees. Cook for 1 1⁄2 hours or until internal temperature reaches 160 degrees. Do not open oven for first hour. Cool approximately 20 minutes before cutting into pieces and drizzling with poblano vinaigrette (recipe below).

Poblano Vinaigrette

6 tomatillos
1⁄2 small white onion
2 cloves garlic
2 poblano chiles, charred and peeled, stems and seeds discarded
1 cup roughly chopped cilantro
1⁄2 cup virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon brown sugar
1⁄2 teaspoon ground black pepper

Combine tomatillos, onion, and garlic in a saucepan, cover with water, and simmer uncovered for 10 minutes or until tomatillos soften. Drain and cool, reserving liquid. Transfer to a blender with remaining ingredients and purée for approximately 30 seconds. Do not overblend; sauce should have some texture. If too thick, thin with several tablespoons of reserved liquid. Use at room temperature.

Fresh-Corn Pudding

4 or 5 ears fresh corn
2 cups milk
1⁄2 cup cornmeal
1⁄2 teaspoon coarse salt
2 tablespoons heavy cream

Grate corn through large holes of a cheese grater and set aside (should yield 1 cup). In a saucepan, bring milk to a boil and gradually add cornmeal, stirring constantly until mixture just begins to boil. Turn heat to low and continue stirring. When thick, add grated corn and stir until mixture is the consistency of whipped potatoes. Add salt and cream. Serves 4.