Pipián Rojo con Pollo (Mexican Chicken in Red Seed and Chilli Sauce)

• 1 medium Yellow onion
• 4 cloves Garlic
• 8 pieces Chicken thighs, bone-in, skin removed
• 900 ml Chicken stock
• 3 medium Tomato, ripe
• 80 g Pumpkin seeds
• 25 g Sesame seeds
• 2 tsp Guajillo chili powder
• 2 tsp Ancho chili powder
• 1 ½ tsp Ground cumin
• ¼ tsp Ground cinnamon
• 2 tbsp Olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 8 pieces Corn tortillas
• 2 pieces Lime

1. Thinly slice the onion and peel the garlic. Season the chicken thighs all over with the fine sea salt and black pepper.
2. Heat the olive oil in a saucepan over medium heat, then add the onion and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic for 1 minute until fragrant.
3. Add the chicken thighs and pour in the chicken stock. Bring to a gentle simmer, then cover and cook for 25 to 30 minutes until the chicken is tender and cooked through.
4. Meanwhile, set a frying pan over medium heat and toast the pumpkin seeds and sesame seeds, stirring often, for 3 to 5 minutes until fragrant and lightly coloured. Tip them straight into a blender to stop them catching.
5. Cut the tomatoes into chunks and add to the blender with the guajillo chili powder, ancho chili powder, ground cumin and ground cinnamon. Ladle in about 300 ml of the hot chicken stock from the pan, then blend until very smooth.
6. Pour the blended sauce back into the saucepan and stir well. Simmer uncovered for 10 to 12 minutes, stirring regularly, until thick enough to coat the back of a spoon; add a splash more stock if it becomes too thick.
7. Warm the corn tortillas in a dry frying pan for 20 to 30 seconds per side, keeping them covered as you go. Cut the limes into wedges.
8. Taste the pipián and adjust seasoning with a little more fine sea salt if needed. Serve the chicken hot with plenty of sauce, warm tortillas, and a squeeze of lime.

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