Pollo en Escabeche Oriental (Yucatán-Style Chicken and Onion Stew)

Name: Pollo en Escabeche Oriental (Yucatán-Style Chicken and Onion Stew)
Ingredients: 1 tbsp. ground coriander; 1 tbsp. dried oregano; 1 tbsp. kosher salt; 1 tbsp. ground black pepper; 1 1 ⁄ 2 tsp. ground cumin; 1 ⁄ 4 tsp. ground cloves; 1 ⁄ 4 tsp. ground allspice; 1 ⁄ 4 tsp. ground cinnamon, ground cinnamon, preferably canela (available at ranchogordo.com); 1 cup fresh orange juice; 1 cup fresh grapefruit juice; 3 ⁄ 4 cup fresh lime juice; 4 cloves garlic, minced, plus 20 whole cloves, peeled; 2 (3-4-lb.) chickens, each cut into 8 pieces; 4 Anaheim chiles, stemmed; 2 tbsp. canola oil; 5 medium white onions, halved and cut into 1/2"-thick slices; 2 cups chicken stock; Warm tortillas, for serving

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The three citrus fruits called for in this recipe approximate the flavor of the Yucatan's sour oranges, which are difficult to get here.

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Ingredients

1 tbsp. ground coriander
1 tbsp. dried oregano
1 tbsp. kosher salt
1 tbsp. ground black pepper
1 1⁄2 tsp. ground cumin
1⁄4 tsp. ground cloves
1⁄4 tsp. ground allspice
1⁄4 tsp. ground cinnamon, ground cinnamon, preferably canela (available at ranchogordo.com)
1 cup fresh orange juice
1 cup fresh grapefruit juice
3⁄4 cup fresh lime juice
4 cloves garlic, minced, plus 20 whole cloves, peeled
2 (3-4-lb.) chickens, each cut into 8 pieces
4 Anaheim chiles, stemmed
2 tbsp. canola oil
5 medium white onions, halved and cut into 1/2"-thick slices
2 cups chicken stock
Warm tortillas, for serving