1. Place a dry cast-iron skillet over low heat. 2. Toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes. 3. Do not brown. 4. Set aside to cool and then grind in a blender or food processor to a powder. 5. Reserve. 6. Combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor. 7. Puree until smooth. 8. Preheat the oven to 350 degrees F. 9. Heat the olive oil in a large saucepan over high heat. 10. Standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds. 11. Stir in the stock, reduce the heat and simmer 10 minutes. 12. Turn the heat up to high and bring to a boil. 13. Stir in the ground nut mixture and remove from the heat. 14. Puree in a food processor or blender, in batches if necessary. 15. 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. 16. Place the chicken breasts in the sauce and bring to a boil over moderate heat. 17. Cover with foil, transfer to the oven and bake 20 minutes. 18. Serve the chicken and sauce over a bed of white rice. 19. Sprinkle the radish slices over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
