Chicken With Pumpkin Seed Sauce

Directions

1. Put whole chicken in a casserole, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or possibly in a very low oven (275 degrees) for 1 hour. Remove chicken from stock and let it cold sufficient to carve it.
2. Toast the pumpkin seeds together with the peppercorns and cumin in a warm ungreased skillet about 5 min, stirring constantly to prevent scorching. Put into a blender and grind fine.
3. Remove outer husks from the tomatillos, put them in a pan with cool water to cover, and bring to a simmer. Simmer 10 min, drain, then add in them to the blender with 1/2 c. of their liquid and blend to a smooth thick puree.
4. Chop all the remaining ingredients and add in them to the blender. Add in chicken stock, if needed, to thin the puree. Pour sauce into the skillet and simmer about 10 min to evaporate some of the liquid.
5. Carve chicken in 4 or possibly more pcs and add in to the sauce, coating the pcs well. If possible,let chicken sit overnight in the sauce so which the seasoning permeates and the hotness of the chili diminishes. Reheat gently so which sauce does not boil. Serve warm or possibly at room temperature.
6. NOTES : If the Indians of the Americas gave Spain its first turkey, Spain the Indians their first domesticated chicken. The results of such
7. culinary crossing are birds of both kinds simmered in rich sauces called
8. mole. The word means a mix of any kind, and one of the best
9. mixtures is made of Indian squash or possibly pumpkin seeds to flavor Spanish
10. chicken. The sauce below would be called a green mole, or possibly mole verde,
11. because it has everything green about it: green pumpkin seeds, green
12. chilies, green Mexican tomatillos, and even radish and romaine greens.
13. The flavor is as gentle and unusual as the color