I had never worked with tomatillos before so I was looking forward from the first mention of this recipe to having something new to try. Tomatillos are so cute in their little paper wrappers, which you strip off, toss, and then wash their sticky little selves before using. We roasted those and the poblano pepper (another ingredient I have never used and had fun trying out) to make a sauce for the chicken.
Ingredient List: tomatillos, poblano pepper, olive oil, pumpkin seeds, peppercorns, allspice, cumin, onion, garlic, cilantro (I subbed in parsley instead), chicken broth, jalapeno pepper, salt, chicken, and lime wedges.
Oh my goodness this sauce is delicious, tangy, spicy, garlic-infused. The whole recipe cooks in a short amount of time (probably 30 minutes start to finish) so I can see that I will be making this one again soon, the guys absolutely loved it, and so did I. (I confess, I was skeptical of offering them chicken in a GREEN sauce as they tend to shy away from green sauced food for some reason, but trust me, this was very, very good, and it gets less green when you cook it.) If you want it spicier you can play around with that aspect, but for us it was just perfect. I served it on basmati rice with a small garden salad. Perfect. Not sure what next's week's recipe is, so it will be a surprise!