Pollo en Salsa Verde con Nopales (Chicken in Tomatillo Salsa Verde)

• 1 medium White onion
• 3 cloves Garlic
• 2 Serrano pepper
• 600 g Tomatillo
• 25 g Fresh coriander
• 2 tsp Fine sea salt
• 800 g Chicken thighs, boneless, skinless
• 500 ml Chicken stock
• 300 g Nopales (cactus paddles)
• 1 Lime

1. Peel and roughly chop the onion. Peel the garlic, trim the serrano peppers, and remove the seeds if you want a milder sauce. Husk and rinse the tomatillos.
2. Put the tomatillos, onion, garlic and serrano peppers in a large pot and add the chicken stock. Bring to the boil, then simmer for 10 minutes until the tomatillos are soft and turning olive-green. Take off the heat and let it cool for 5 minutes.
3. Tip the contents of the pot into a blender, add the coriander and 1 tsp of the fine sea salt, then blend until smooth. Pour the salsa verde back into the pot and bring to a gentle simmer.
4. Season the chicken thighs all over with the remaining 1 tsp fine sea salt, then add them to the simmering salsa verde. Cook gently for 15 to 18 minutes, turning once, until the chicken is cooked through and the sauce has thickened slightly. Keep the heat low enough that the sauce bubbles lazily rather than boiling hard.
5. Slice the nopales into strips, then stir them into the pot. Simmer for 5 to 7 minutes until tender but still bright. Squeeze in the lime juice, taste, and add a little more salt if needed.

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