Ingredients for Chicken in Green Pumpkin-Seed Sauce

• 1200ml water

• 6 chicken thighs with skin and bones

• 1/4 large white onion

• 3 garlic cloves, halved

• 3 large fresh coriander sprigs

• 1 teaspoon fine sea salt

• 230g shelled pepitas (pumpkin seeds)

• 6 whole black peppercorns

• 350g tomatillos, husked, rinsed, coarsely chopped

• 40g chopped white onion

• 1/4 cup chopped fresh coriander

• 3 medium serrano chillies, chopped with seeds

• 2 garlic cloves, chopped

• 1 teaspoon fine sea salt

• 90ml corn oil

Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.

Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.

Puree tomatillos, next 5 ingredients, and 120ml reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 240ml , stirring frequently, about 5 minutes.

Heat remaining 60ml oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to colour in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 475ml reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

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