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1
In a saucepan, cover the tomatillos with water and simmer for about 10 minutes until tender.
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2
Transfer the tomatillos to a blender and reserve.
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3
In a small skillet, toast the almonds just until fragrant and transfer them to the blender.
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4
Repeat with the pepitas, sesame seeds, and cumin seeds.
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5
To the skillet, add the garlic cloves and the jalapenos.
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6
Roast the garlic until browned and softened and the chiles until somewhat blackened and blistered.
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7
Transfer the garlic to the blender, and seed the jalapenos and then transfer them to the blender.
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8
Add the toast, onion, cilantro, oregano, salt, canela, and stock to the blender.
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9
Puree the mixture for 1 to 2 minutes, until smooth but still a little grainy.
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10
In a large skillet, warm the oil over medium-high heat and saute the chicken just long enough to lightly brown it.
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11
Remove the chicken with a slotted spoon and reserve it.
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12
Pour the blender mixture into the skillet, being careful to avoid splatters when the liquid hits the hot oil.
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13
When the most insistent sputtering dies down, reduce the heat to medium-low.
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14
Simmer the sauce for about 3 minutes, stirring frequently.
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15
Add the orange juice to the sauce and arrange the chicken on the sauce, submerging it partially.
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16
Cover, reduce the heat to low, and simmer for about 20 minutes, stirring once or twice, until the chicken is cooked through.
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17
Transfer the chicken to a serving platter and surround it with the sauce.
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18
Top with a scattering of cilantro and almonds and serve.
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19
Regional Variations: Pipians can be red or green, with much of the color coming from the choice of fresh or dried chiles.
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20
A number of border recipes call for peanuts rather than almonds, as James W. Peyton recommends in his Cocina de la Frontera (Red Crane Books, 1994).
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21
Some cooks add a couple of tablespoons of peanut butter to heighten the nutty flavor, or a similar quantity of sherry to increase the depth.
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22
In southern Mexico, many people use a sour orange to get the tomatillo tartness in this recipe.
