Roasted chicken in a smokey seed sauce.
CHICKEN, CUT INTO SERVING PIECES -- 2 1/2 TO 3 POUNDS
WATER -- 4 CUPS
SALT -- 2 TEASPOONS
PUMPKIN SEEDS (PEPITAS) -- 1/4 CUP
SESAME SEEDS -- 1/4 CUP
CORN TORTILLAS, CHOPPED, SOAKED IN WATER, DRAINED -- 2
TOMATILLOS, HULLED AND CHOPPED -- 1 CUP
CILANTRO, CHOPPED -- 1 BUNCH
SCALLIONS, CHOPPED -- 1 BUNCH
JALAPEÑO OR SERRANO CHILE PEPPER, CHOPPED -- FROM 1 TO 5
Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.
Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred it with your fingers. Set aside.
Heat a dry skillet over medium flame.Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder.
Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.
Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.
Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.