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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Chicken in Pumpkin-Seed Sauce Ingredients:
1 whole 3 1/2-pound chicken plus 1 whole chicken breast |
1 head garlic, unpeeled |
1/2 large white onion |
6 long sprigs fresh coriander |
1/2 teaspoon salt |
6 black peppercorns |
3 allspice berries |
1 1/2 cups hulled green pumpkin seeds (about 7 ounces) |
2 tablespoons sesame seeds |
1/2 teaspoon cumin seeds |
4 allspice berries |
3 cloves |
6 black peppercorns |
1 pound fresh tomatillos or a 28-ounce can tomatillos |
6 fresh serrano chilies |
1/2 large white onion |
4 garlic cloves |
1/2 cup packed coarsely chopped fresh coriander |
2 teaspoons salt |
1/4 cup lard or vegetable oil |
3 cups stock from cooking chicken |
1 fresh poblano chili |
garnish: chopped toasted hulled pumpkin seeds and chopped fresh coriander |
accompaniment:warm tortillas |
Directions:
1. Rinse chicken and cut garlic head in half crosswise. In a 6-quart kettle cover chicken, garlic halves, onion, coriander, salt, peppercorns, and allspice with water and simmer, covered, 1 hour, or until chicken is tender. Transfer chicken to a bowl to cool and reserve stock.
2. Shred chicken, discarding skin and bones. Pour reserved stock through a fine sieve into a bowl, pressing garlic pulp through sieve. Measure 3 cups stock for sauce and reserve remainder for another use. Chicken and stock may be made 1 day ahead and cooled completely, uncovered, before being chilled separately, covered. (Stock keeps, frozen, 1 month.)
3. Make sauce: Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool. In skillet heat sesame and cumin seeds, allspice, cloves, and peppercorns, stirring, until fragrant, about 1 minute, and transfer to plate. When seeds and spices are cool, in an electric spice/coffee grinder grind mixture in 4 batches to a powder.
4. If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness. Stem serrano chilies. In a saucepan simmer fresh tomatillos and serranos in salted water to cover 10 minutes. If using canned tomatillos, drain them and leave serranos uncooked. Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and purée with onion, garlic, 1/4 cup coriander, and salt until completely smooth.
5. In a 5-quart heavy kettle simmer tomatillo purée in lard or oil, stirring frequently, 10 minutes. Add 2 1/2 cups stock and stir in powdered pumpkin-seed mixture. Simmer sauce, stirring occasionally, 15 minutes, or until slightly thickened. Sauce may be prepared up to this point 1 day ahead and cooled completely, uncovered, before being chilled, covered.
6. Roast and peel poblano chili . In blender purée poblano with remaining 1/2 cup stock and remaining 1/4 cup coriander until completely smooth. Stir poblano purée and chicken into sauce and heat on top of stove or in a 350° F. oven until chicken is heated through.
7. Garnish chicken with pumpkin seeds and coriander and serve with tortillas.
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