Ingredients
2 Tbsp grapeseed or corn oil
8 boneless chicken thighs
1 1/2 Cup pepitas
1 large onion, chopped
4 cloves garlic, chopped
4 medium poblano peppers, stemmed, seeded & chopped
2 jalapeno peppers, stemmed, seeded & chopped (optional)
1 pound tomatillos (16-20), husked and rinsed
1/2 Cup chicken stock
1/2 Cup fresh cilantro, chopped
1/4 Cup parsley, chopped
1 Tbsp fresh oregano or marjoram, chopped
Lime juice to taste
Preparation
Heat oil over medium-high heat in large pan that can be covered.
Add chicken, season with salt & pepper and brown well, turning as necessary, 8 to 10 minutes. Remove chicken; pour off excess fat from pan.
Brown pepitas lightly in same pan over medium heat; remove. Add onion, garlic and chiles; cook until soft, about 10 minutes, stirring occasionally and season with salt & pepper. Add tomatillos and stock. Stir, then reduce sauce over medium-high heat, about 5 minutes.
Return pepitas to pan, then add chicken. Cover and finish cooking, about 15 minutes, adding stock if necessary. Remove chicken and finish sauce with herbs and lime juice.
