Pollo en Pipián Verde (Chicken in Green Pumpkin Seed Sauce)

• 1 medium White onion
• 3 cloves Garlic
• 2 Serrano pepper
• 450 g Tomatillo
• 120 g Pumpkin seeds
• 2 tbsp Vegetable oil
• 1 tsp Ground cumin
• 800 g Chicken thighs, bone-in, skin removed
• 750 ml Chicken stock
• 20 g Fresh coriander
• 1 Lime
• 1 ½ tsp Fine sea salt

1. Roughly chop the onion. Peel the garlic, trim the serrano peppers, and remove the husks from the tomatillos, then rinse the tomatillos well to remove any stickiness.
2. Heat a dry frying pan over medium heat and toast the pumpkin seeds for 4 to 6 minutes, stirring often, until they start to pop and smell nutty. Tip them straight into a blender to cool slightly.
3. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken thighs and sear for 3 to 4 minutes per side until lightly golden, then transfer to a plate.
4. Lower the heat to medium and add the onion to the pot with a pinch of the salt. Cook for 5 minutes until softened, then add the garlic and ground cumin and cook for 1 minute until fragrant.
5. Add the tomatillos and serrano peppers, then pour in 250 ml of the chicken stock. Simmer for 8 to 10 minutes until the tomatillos are soft and dull green.
6. Carefully pour the tomatillo mixture into the blender with the toasted pumpkin seeds. Add the fresh coriander and blend until very smooth, adding a splash more stock if needed to get it moving.
7. Return the green sauce to the pot and stir in the remaining chicken stock and the remaining salt. Bring to a gentle simmer, then nestle the chicken back in and cook, partially covered, for 20 to 25 minutes until the chicken is tender and cooked through.
8. Simmer uncovered for 5 minutes to thicken the pipián to a glossy, spoon-coating consistency. Squeeze in the lime juice, taste, and adjust with a little more salt if needed.

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