Preparation:
Simmer chicken in water with garlic, onion, parsley, and salt for 20
minutes MAX. Drain, reserve stock. Remove skin.
Sauce:
Saute chopped garlic, chopped onion, chopped chilis, chopped tomatillos
until soft. (I start with onions and garlic). Blend or puree this mixture.
Add romaine, cilantro, and radish leaves. Puree that and set aside.
Heat iron skillet to medium. Add pumpkin seeds and toast until they pop.
(Too hot and they burn!) Remove shells if you are that kind of person. Put
in grinder or food processor with sesame seeds and peanuts. Grind to paste.
(See the Great Simplifier for alternative to this step.)
Heat oil in skillet. Add nut mixture, stir for 2 minutes. Slowly add
tomatillo mixture. Stir to eliminate lumps. Add 2 cups chicken stock. Stir,
bring to boil, then simmer for 10 minutes.
Add chicken beasts and simmer for 15 minutes. Be careful of rubber chickens
and burnt sauce! If sauce gets too thick add more stock. |
