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    Chicken Pipian with Coriander

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    Chicken Pipian with Coriander

    Serves: 4 - 6


    • For the poached chicken
    • Salt and freshly ground black pepper
    • 1 free-range chicken
    • 1 fresh bouquet garni of bay leaves, coriander stems, parsley stems, marjoram and thyme
    • A squeeze of lime juice
    • 1 onion, halved
    • For the sauce
    • 3 tomatilloes, chopped (optional)
    • 1 tablespoon sliced pickled jalapeño chillies, or 1 sliced green chilli
    • Salt and freshly ground black pepper
    • Half a bunch coriander, chopped
    • Half a bunch radish or rocket leaves
    • 90g unsalted hulled pumpkin seeds, toasted in a dry frying pan
    • ½ teaspoon cumin seeds, toasted
    • 2 tablespoons sunflower oil
    • 45g skinned, unsalted peanuts
    • Half an onion, chopped
    • 1 clove garlic, chopped


    1. Put the chicken and poaching ingredients in a pan, season and just cover with water. Bring to a boil, skin off any scum, cover and lower the heat. Bubble very gently for 45 minutes. Turn off the heat and let the bird cool in its stock.
    2. Flake the meat off the chicken and set aside with the stock. Fry the pumpkin seeds and cumin seeds in a little oil until golden. Tip into a processor. Do the same with the peanuts, onion, garlic and tomatilloes. Add to the processor. Add the chillies and a drop of stock from the chicken, season and process to a thick, soupy paste.
    3. Spoon the mixture into a pan, thin down a little with more stock and gently cook for 10 minutes. Ladle a little back into the processor and add the coriander (reserve a few leaves) and radish or rocket leaves. Process till fully blended (add more stock if necessary) and return to the pan. Reheat the chicken in its remaining stock or in the sauce and serve with coriander leaves.

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