INGREDIENTS

INSTRUCTIONS

In a dry cast-iron skillet toast pumpkin seeds, cumin seeds, pepper and
oregano over a low heat, shaking the pan occasionally. Heat until aromas
are released, about 5 minutes. Remove before seeds begin to brown and set
aside to cool. In a blender grind mixture until a powder forms. In blender
or food processor puree tomatillos, serrano chile, garlic, lettuce,
cinnamon, cilantro, radish tops, onion and salt until smooth. Preheat oven
to 350 degrees. In a large saucepan heat olive oil over a high heat.
Carefully, pour in pureed tomatillo mixture, and let sizzle for 30 seconds.
Stir in stock. Reduce heat and simmer for 10 minutes. Turn up the heat to
high and bring to a boil. Stir in ground nut mixture and remove from the
heat. Puree in a food processor or blender, in batches, if necessary. Pass
through a fine strainer, pressing with the back of a ladle to extract all
the juices, into a 13 x 10-inch flameproof baking dish. Place the chicken
breasts in the sauce and bring to a boil over moderate heat. Cover with
foil and bake for 20 minutes. Serve the chicken and sauce over a bed of
white rice. Sprinkle radish slices over the top.
Recipe By     :TOO HOT TAMALES SHOW #TH6116
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:12:19 -0500
From: Meg Antczak <meginny@frontiernet.net>

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