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1 chicken in serving pieces
4 c water
1 tsp salt
2 tortillas sliced
1 Tbsp pepitoria (squash seeds)
1/2 c sesame seeds
1 c cilantro, packed
1 c siliced scallions (green only)
1/2 c sliced tomatillos
1–2 tsp hot green chile slices
1 Tbsp corn oil
Directions:
Cook chicken in water/salt until soft, 30 min. Remove, set aside. Reserve broth, soak tortillas in it. Toast squash seeds, sesame seeds in dry skillet over mod heat to low heat until tan, 10 min. Prepare sauce in processor: grind squash, sesame seeds. Add cilantro, scallions, tomatillos, hot cile pepper, 1 c broth. Add soaked tortillas, process until smooth paste. Brown chicken in oil 5 min. Add green sauce, broth (2c) Simmer 15 min. until sauce thick, green, rich. Serve warm.
Submitted by Gretchen Grant Contributed on:
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