Pipián Verde (Green Pumpkin Seed Mole with Chicken)

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

1. Peel and roughly chop the white onion and garlic. Stem the serrano peppers, then slice them (remove the seeds if you want a milder sauce). Rinse the tomatillos well to remove any stickiness, then halve any large ones.
2. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add the chicken thighs and brown for 4 to 5 minutes per side until the skin is golden. Transfer to a plate.
3. In the same pot, add the remaining 1 tbsp vegetable oil, then add the onion and cook for 5 minutes until softened. Add the garlic and serrano pepper and cook for 1 minute until fragrant. Add the tomatillos and cook for 6 to 8 minutes, stirring, until they soften and start to break down.
4. Meanwhile, toast the pumpkin seeds in a dry frying pan over medium heat for 4 to 6 minutes, stirring often, until lightly golden and popping. Tip them onto a plate straight away so they do not scorch. Let them cool for 2 minutes.
5. Scrape the tomatillo mixture into a blender. Add the toasted pumpkin seeds, fresh coriander, 500 ml chicken stock and 1 tsp fine sea salt, then blend until very smooth. If needed, blend in short bursts and stop to scrape down the sides.
6. Pour the green sauce back into the pot and bring to a gentle simmer over medium-low heat. Nestle the chicken thighs back in, add the remaining 250 ml chicken stock, and simmer gently for 20 to 25 minutes until the chicken is cooked through and tender. Stir occasionally, keeping the heat low so the sauce stays velvety and does not catch.
7. Taste the sauce and season with the remaining 1 tsp fine sea salt if needed. Cut the lime into wedges and squeeze over each portion just before serving. Spoon plenty of sauce over the chicken.

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