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Author Notes: Typically a pork dish, braised low and slow….I sometimes swap out chicken thighs for a quicker weeknight affair. Simple, but delicious and tasty enough to have people over for a casual meal. Serve with beans, charred tortillas, and Mexican beers! —olive
- 12 chicken thighs, boneless
- flour for dredging chicken
- 10-12 tomatillos, cleaned and halved
- 1 medium onion, quartered
- 5 cloves of garlic, smashed
- 1 jalapeño, halved
- 1 1/2 cups pepitas, (roasted pumpkin seeds)
- 1 1/2 cups chicken stock
- handful of torn cilantro
- 2 teaspoons toasted cumin seeds
- zest of one lime
- 1/2 a red onion, sliced into half moons
- 1 cup extra virgin olive oil
- Flour chicken lightly and sear in hot olive oil until browned and crisp. Remove to a plate.
- Roast at 375 - tomatillos, onion, garlic, and jalapeño in olive oil until soft. (about 20 minutes)
- Blitz in a food processor or blender, the pepitas, cilantro, cumin seeds, and lime zest, adding chicken stock to form a rough saucy paste.
- When veg is soft - cool a bit before adding to the cilantro paste and blitz again until incorporated. Loosen with a bit of stock if too thick. You want the sauce-not too thick, loose enough to be a saucy sauce. So add more stock if needed.
- In a 375 preheated oven, to a casserole add; the chicken, the sauce, red onion slices, and a few torn cilantro stems and leaves. Braise for about an hour, uncovered- the chicken will be softly cooked, and melty, while the bits above the sauce and stock will be nicely roasted.
- Serve with beans, charred corn tortillas, lime wedges, and chopped cilantro.
- This recipe was entered in the contest for Your Best Chicken