Photo by Nathan Congleton

Serves 4 to 6


2 lbs boneless chicken thighs with skin, cut into stew chunks (can remove skin if desired)
2 ripe lemons
1/4 cup canola oil
2 cups diced white or yellow onions
6 medium garlic cloves, sliced
3 green bell peppers 
4 Poblano peppers
1 scant teaspoon black peppercorns, dry roasted and coarsely ground
1 teaspoon fennel seeds
1 teaspoon dried oregano
2 lbs green tomatillos, halved
1 lb peeled and quartered small white potatoes 
1/2 cup dried apricots, small diced
1 cup pitted Spanish or Italian Cerignola green olives 
1 cup coarsely chopped flat parsley 


1. Marinate chicken in juice of one lemon and ½ teaspoon kosher salt for 30 minutes. (I use this time to chop and gather all my ingredients)

2. In a Dutch oven, heat oil to medium and add onions, all 3 types of peppers (bell, Poblano and black pepper), garlic, fennel seeds and oregano. Sauté for 5-7 minutes stirring frequently. Be careful not to burn garlic. 

3. Now add the tomatillos and 1 teaspoon kosher salt. Let cook for 5-7 minutes more, stirring often. 

4. Add the chicken, potatoes, chopped apricots and olives. Add 4 cups water and stir well. (Liquid should just barely cover meat.)

5. Adjust heat to medium-low and simmer, covered, for 40 minutes or so. Make sure to uncover and stir every 10 Minutes to make sure there’s enough water and it’s not sticking to bottom. Add more water by the 1/4 cup if needed. Should have a stew like consistency.

6. Garnish with chopped parsley and stir in juice of one lemon. Can be served by itself, with bread, or over rice or quinoa.

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