Guatemalan chicken in green tomatillo and seed sauce (Pollo en jocón)

1. Simmer the chicken legs gently in the salted water with the garlic for 30 minutes; lift out the chicken, strain the broth and set it aside.

2. Meanwhile, remove the papery husks from the tomatillos, wash them and cook with the green bell pepper in a little water for 8-10 minutes, until soft and pale.

3. Toast the sesame and pumpkin seeds in a dry pan until fragrant and lightly golden, then remove; in the same pan, toast the tortillas on both sides and soak them in water.

4. Blend the tomatillos, pepper, spring onions, coriander, garlic, seeds and the soaked, squeezed tortillas with 500 ml chicken broth into a smooth, bright green sauce – the tortilla and seeds thicken it.

5. Pour the sauce into a pot, add the chicken legs and simmer gently for 15-20 minutes, until thick and creamy; season with salt and pepper.

6. Serve with white rice and corn tortillas.

Tip: Jocón belongs to the family of recado sauces of Mayan origin – you can make the sauce in advance; it's even better the next day.