Step 1

Heat the oil in a large saucepan over medium heat. Season the chicken. Cook, in 2 batches, for 5 minutes each side or until golden. Transfer to a plate.

Step 2

Process the pepitas, cashews, sesame seeds, cumin, cinnamon and 3/4 cup stock in a food processor until smooth. Transfer to a bowl.

Step 3

Process capsicum, coriander, shallot, garlic, lettuce, jalapeno and remaining stock until smooth.

Step 4

Add pepita paste to pan. Stir over medium-low heat for 2 minutes or until aromatic. Stir in the shallot paste and cloves. Bring to the boil. Add chicken. Reduce heat to low. Simmer, partially covered, stirring often, for 20 minutes. Uncover. Simmer for 15-20 minutes or until chicken is cooked. Season.

Step 5

Make salsa by combining tomato, shallots and coriander in a bowl.

Step 6

Top the chicken with the pepitas and salsa. Serve with rice.