Combine the seasoning mix ingredients in a small bowl. Roast the pumpkin seeds, pecans, poppy seeds, and sesame seeds, one type at a time, in a small skillet over medium heat, stirring and shaking the pan constantly to avoid scorching, until they start to darken. The pumpkin seeds and pecans will take 4 to 6 minutes, and the poppy and sesame seeds will take 1 to 2 minutes. To make the coffee-nut purée, process the seeds and pecans with the stock in a blender until smooth. Add the brown sugar and instant coffee and process at high speed for 1 minute.
Sprinkle the chicken evenly with 2 tablespoons of the seasoning mix and rub it in well. Heat the oil in a heavy 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Brown the seasoned chicken in batches, large pieces first and skin sides down first, about 2 to 3 minutes per side. Remove the chicken from the pot and set it aside. Add the onions and 1 tablespoon seasoning mix to the pot. Cook for 5 minutes or until the onions are wilted and turning a rich golden brown. Stir in 1 cup of the stock and scrape the bottom of the pot to loosen the brown bits. Stir in the coffee-nut purée, the remaining seasoning mix, and the remaining stock. Bring to a boil, then return the chicken and the accumulated juices to the pot. Reduce the heat to low and simmer until the chicken is tender, about 30 minutes. Remove from the heat and serve. Season more to taste if necessary.
Copyright© 1995 by Paul Prudhomme