Spicy Chicken In Pumpkin Seed Sauce
|Boneless chicken breast fillets||4|
|Garlic||2 Clove (10 gm)|
|Fresh coriander sprigs||2|
|Water||1 3⁄4 Pint (4 Cups / 1 Liter)|
|Canned tomatillos||14 Ounce, drained (2 Cans 440 Gram Each)|
|Coriander||1⁄2 Bunch (50 gm)|
|Onion||1⁄4 , chopped|
|Garlic||1 Clove (5 gm)|
|Green pumpkin seeds||1 1⁄2 Ounce (1 1/2 Cup / 45 Gram)|
|Unsalted peanuts||3 Tablespoon|
1. Place chicken, onion, garlic, coriander stalks and water in a saucepan over a low heat, bring to simmering and simmer for 15 minutes. Remove chicken from liquid. Strain cooking liquid and discard solids. Reserve liquid for sauce.
2. To make sauce, place tomatillos, chilies, coriander leaves, onion and garlic in a food processor or blender and process until smooth.
3. Heat a frying pan over a medium heat, add pumpkin seeds (pepitas) and cook, stirring, for 3-4 minutes or until seeds pop and are golden. Place pumpkin seeds (pepitas) and peanuts in a clean food processor or blender and process to make a paste.
4. Return nut paste to frying pan and cook, stirring, for 3 minutes or until golden. Gradually stir in tomatillo mixture and 2 cups/500 ml/16 fl oz of the reserved cooking liquid, bring to simmering and simmer, stirring frequently, for 10 minutes. Add chicken to sauce and simmer for 5 minutes or until heated through.