Chicken In Pumpkin Seed And Tomatillo Sauce

• 2 medium tomatoes, quartered
• 1 medium onion, quartered
• 2 tbsp olive oil
• 6 None chicken thighs
• 6 None chicken drumsticks
• 1 1/2 cups chicken stock
• 1 cup pumpkin seed kernels, toasted
• 2 tbsp pickled sliced jalapeno peppers, drained
• 1/2 cup chopped fresh or canned tomatillos
• 2 cloves garlic, quartered
• 1/2 cup firmly packed fresh cilantro leaves
• 1/4 cup coarsely chopped fresh chives
• 1/2 tsp ground cumin

1. Preheat the oven to 400u0b0F.
2. Place the tomato and onion on an oiled baking pan. Drizzle with half the oil. Roast, uncovered, for 25 mins or until the vegetables soften. Cool.
3. Meanwhile, place the chicken and stock in a large saucepan in high heat. Bring to a boil. Reduce the heat to low; simmer, covered, for 20 mins or until the chicken is just cooked through. Remove the chicken from the pan and reserve 1 cup of the stock.
4. Blend or process the pumpkin seed kernels into a fine powder. Sift the powder through a fine sieve. Blend or process the pumpkin seed powder with the tomato and onion mixture, jalapeno, tomatillos, garlic, cilantro, chives and cumin until smooth.
5. Heat the remaining oil in the same cleaned pan. Cook the chicken, in batches, until browned. Remove from the pan. Add the pumpkin seed mixture to the pan and cook, stirring, for 3 mins. Add the reserved stock and simmer, uncovered, for 2 mins. Return the chicken to the pan and simmer, uncovered, until the chicken is heated through. Season to taste and serve.

tomatoes, onion, olive oil, chicken thighs, chicken, chicken stock, pumpkin seed kernels, peppers, garlic, cilantro, fresh chives, ground cumin

Taken from recipes-plus.com/api/v2.0/recipes/35155 (may not work)