Chicken with Pumpkin Seeds or Pollo Verde

2 cups pumpkins seeds

tsp each of ground cumin and coriander
Season chicken with white pepper and salt
cup diced cooking onion
1 whole poblano, fresh
1 cup tomatillo sauce (fresh is wonderful, but if not canned or jar)
4 large cloves garlic
1 large Jalapeno or Serrano chili, seeded and finely chopped
3 pieces of chicken (skin on; thigh or legs)
Rub cumin, coriander, tsp while pepper and tsp salt under skin. Brown
chicken. Brown more on skin side than on the non-protected side as you will have
moister chicken. Remove chicken. Put in pumkin seeds. If oil is hot it should only
take about 30 seconds until you hear them pop. No longer than a minute as they
will get bitter. Remove. Using same pan add onion and 1 Jalapenos and the
poblano Let cook until translucent then add garlic and let cook for another minute.
Dont let garlic get brown as it will turn bitter. Add tomatillos liquid. Put chicken
back in. ...make sure you have browned your chicken well, nestle in, keep crusty
side up, let cook for about 25 minutes. Add cilantro, green onions, squeeze lime,
garnish with half an avocado. Top with sour cream if you wish to cool down. Slice
avocado in two, remove pit and skin. Splay and garnish over top.