This dish is full of the all the Mexican flavors I love, but prepared more along the lines of French cooking.  The recipe is closely copied from the New York Times, although I made a few minor adjustments.  I added cumin to the broth and served with diced avocado.  I love the creaminess of the avocado with the tomatillos and heat of the jalapeño.  I served it with brown rice and warmed tortillas for a lovely cozy meal.


  • 1 tablespoon canola oil
  • 1 ½ to 2 pounds bone-in, skin-on chicken thighs 
  • Kosher salt and black pepper
  • 4 garlic cloves, smashed
  • 1 sweet onion, thinly sliced
  • 1 pound tomatillos, husks removed, rough chop
  • 1 jalapeño, thinly sliced, plus more for garnish 
  • 4 cups chicken stock
  • 2-3 teaspoons cumin
  • 1 1/2 cups chickpeas 
  • 4 -6 radishes, thinly sliced
  • 2 tablespoons fresh lime juice, plus 1 lime, halved, for serving
  • 1 fresh diced avocado, for serving
  • 1 ½ cups cilantro, tender leaves and stems
  • warmed tortillas for serving (optional)
  • brown rice for serving (optional)


Heat oil in a large Dutch oven or heavy-bottomed pot to medium high.  Season chicken generously with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. You are striving for a deep golden color on each side to add flavor to the braise and remain crispy during cooking process.  Flip the chicken and continue to cook until nicely browned on the other side, another 5 minutes.  Transfer chicken to a plate  and add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and return chicken and collected juices back in to pot, skin side up (chicken should not be covered). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes. Add chickpeas and continue to cook until flavors have melded and the sauce has thickened (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.  Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine. Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside as well as rice if desired for soaking up all the delicious sauce.

****cook’s note:  recipe closely copied from the New York Times