Chicken With Tomatilla Salsa Verde

• 2 Tbsp grapeseed or corn oil
• 8 boneless chicken thighs
• 1 1/2 Cup pepitas
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 4 medium poblano peppers, stemmed, seeded & chopped
• 2 jalapeno peppers, stemmed, seeded & chopped (optional)
• 1 pound tomatillos (16-20), husked and rinsed
• 1/2 Cup chicken stock
• 1/2 Cup fresh cilantro, chopped
• 1/4 Cup parsley, chopped
• 1 Tbsp fresh oregano or marjoram, chopped
• Lime juice to taste

1. Heat oil over medium-high heat in large pan that can be covered.
2. Add chicken, season with salt & pepper and brown well, turning as necessary, 8 to 10 minutes. Remove chicken; pour off excess fat from pan.
3. Brown pepitas lightly in same pan over medium heat; remove. Add onion, garlic and chiles; cook until soft, about 10 minutes, stirring occasionally and season with salt & pepper. Add tomatillos and stock. Stir, then reduce sauce over medium-high heat, about 5 minutes.
4. Return pepitas to pan, then add chicken. Cover and finish cooking, about 15 minutes, adding stock if necessary. Remove chicken and finish sauce with herbs and lime juice.

corn oil, chicken thighs, pepitas, onion, garlic, poblano peppers, peppers, chicken stock, fresh cilantro, parsley, fresh oregano, lime juice

Taken from www.epicurious.com/recipes/member/views/chicken-with-tomatilla-salsa-verde-1262531 (may not work)