Sohla El-Waylly’s Chicken Thighs with Zucchini & Salsa Verde Recipe

Step 1

In a blender, combine the tomatillos, garlic, and jalapeño and blitz into a smooth purée. (You should not need to add water, the tomatillos have plenty of moisture. Just keep blending, and it will get there.)

Step 2

Cut the zucchini crosswise into 2-inch sections. Cut each section lengthwise into 1/2-inch-thick planks. Stack the planks and cut lengthwise into 1/2-inch-thick sticks (you want them to look like zucchini fries).

Step 3

Position a rack in the lower third of the oven and heat to 325°F.

Step 4

In a large Dutch oven (or heavy-bottomed ovenproof pot), heat the oil over medium heat until it shimmers, about 2 minutes. Season the chicken thighs with salt and sear, skin-side down, until golden brown, 8 to 10 minutes. Flip the chicken and sear on the other side until browned, 5 to 7 minutes longer. Transfer the chicken to a plate and set aside. (If there’s excess fat in the pot, scoop out and discard all but about 2 tablespoons.)

Step 5

Add the sliced onion and poblanos to the pot and cook, scraping up any browned bits from the chicken, until translucent and tender, about 10 minutes.

Step 6

Increase the heat to high, add the tomatillo purée and zucchini, and bring to a simmer. Taste and season with salt. Return the chicken to the pot along with any accumulated juices, resting it skin-side up on top of the zucchini so that the skin remains above the surface of the liquid.

Step 7

Transfer the pot to the oven and bake, uncovered, until the chicken is cooked through and the zucchini is tender, 30 to 35 minutes.

Step 8

Serve right away with cilantro, sour cream, warm tortillas, and lime wedges.