Roast chicken in green salsa

all details

This is a wonderful, simple Mexican dish that makes a great lunch or dinner.

Roast chicken in green salsa.
Photo: WILLIAM MEPPEM

Ingredients

  • 500g canned tomatillos, drained
  • 2 fresh jalapeño chillies
  • 3 small cloves garlic, peeled
  • 1 tsp ground cumin
  • sea salt
  • 1/2 cup chopped coriander leaves
  • 1 roast chicken, meat and skin removed from the bone and cut into chunks
  • fresh or fried tortillas (optional)

Method

For the salsa, place the tomatillos and jalapeño chillies in a pot with enough water to cover and bring just to the boil.

Lower the heat and simmer gently, turning the tomatillos and chillies occasionally, for 15-20 minutes, or until the tomatillos are tender but haven't started falling apart.

Drain the tomatillos and chillies in a colander.

Place the tomatillos, chillies, garlic, cumin and a good pinch of salt in a blender or food processor and pulse just until the tomatillos are coarsely chopped.

Add the coriander and blend until smooth.

Return the sauce to the pot over a medium-low heat and fold the chicken through to gently reheat.

Place in a bowl and serve with fresh or fried tortillas as desired.

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  • Cuisine - Mexican

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