Seco de Pollo (Peruvian Coriander Chicken Stew)

• 60 g Fresh coriander, leaves and tender stems
• 1 Lime, juicy
• 1 large Yellow onion
• 4 cloves Garlic
• 1 Jalapeno pepper
• 2 tbsp Extra virgin olive oil
• 8 Chicken thighs, bone-in, skin-on
• 2 tsp Ground cumin
• 600 ml Chicken stock

1. Put the coriander in a blender with the juice of the lime and a splash of the chicken stock, then blend to a smooth, bright green purée. Set aside.
2. Finely chop the onion, slice the garlic, and deseed and finely chop the jalapeno if you want a gentler heat. Keep them separate so they cook evenly.
3. Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken thighs skin-side down and brown well for 5 to 7 minutes, then turn and brown the other side for 3 to 4 minutes; transfer to a plate.
4. Lower the heat to medium and add the onion to the pot. Cook for 6 to 8 minutes until softened and lightly golden, scraping up the browned bits.
5. Stir in the garlic, jalapeno, and ground cumin and cook for 1 minute until fragrant. Pour in the remaining chicken stock and bring to a gentle simmer.
6. Return the chicken (and any juices) to the pot, nestling it into the liquid. Cover and simmer gently for 25 to 30 minutes, turning once, until the chicken is tender and cooked through.
7. Stir in the coriander purée and simmer uncovered for 5 to 8 minutes until the sauce turns a deeper green and lightly thickens. Taste and add a little more lime juice if you want it brighter.

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