Steps: |
| -In a dry skillet, toast the cumin seeds, over medium-low, until they become fragrant. Grind them in a coffee grinder and set aside. |
| -In the same skillet, toast the pumpkin seeds and grind also. Mix the two seeds together in a bowl and set aside. |
| -Heat the same skillet to medium-high and dry sear the garlic cloves. Lightly char them on all sides and place in the food processor. |
| -In the same skillet, dry sear the onion slices until charred. Add them to the processor bowl with the garlic. |
| -Dry sear the tomatillos until charred on all sides. Place these in the processor also with the jalapeno and the orange juice. |
| -Puree until a paste forms. Add the cilantro and pulse to blend; season to taste. Add the seed mixture to the puree and strain. |
| -In a new pan, slowly heat up the canola oil to medium. Carefully pour the tomatillo mixture into the oil and fry for 5 minutes. |
| -Add the chicken stock and simmer for another 10 minutes. Taste for seasoning. |
| -While the sauce is simmering, in a separate pan, saute the chicken breasts until cooked all of the way through. |
| -Top the chicken with the sauce. |
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