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
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Ingredients
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12
chicken thighs, boneless
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flour for dredging chicken
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10-12
tomatillos, cleaned and halved
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1
medium onion, quartered
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5
cloves of garlic, smashed
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1
jalapeño, halved
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1 1/2 cups
pepitas, (roasted pumpkin seeds)
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1 1/2 cups
chicken stock
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handful of torn cilantro
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2 teaspoons
toasted cumin seeds
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zest of one lime
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1/2 a red onion, sliced into half moons
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1 cup
extra virgin olive oil
Directions
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Flour chicken lightly and sear in hot olive oil until browned and crisp. Remove to a plate.
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Roast at 375 - tomatillos, onion, garlic, and jalapeño in olive oil until soft. (about 20 minutes)
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Blitz in a food processor or blender, the pepitas, cilantro, cumin seeds, and lime zest, adding chicken stock to form a rough saucy paste.
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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.
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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.
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Serve with beans, charred corn tortillas, lime wedges, and chopped cilantro.
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