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