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Saturday, August 1

Chicken-tomatillo fajitas with fried jalapeño rings

Chicken legs
4 whole
Oil, canola
¼ cup +
Salt, kosher

Pepper, freshly ground

Tomatillos, husked, rinsed, chopped
1 pound
Jalapeño, chopped
¼-inch slice
1 large +
3
Buttermilk
1 cup
Flour
¼ cup
Garlic, crushed
3 cloves
Scallions, chopped
1 bunch
Broth, chicken, low sodium
2 cups
Cilantro leaves
1 ½ cups
Tortillas, flour, warmed

Radishes, sliced

Pico de gallo

Sour cream

  1. Preheat to 450°F; set a wire rack in a rimmed baking sheet. 
  2. Rub the chicken with 2 tablespoons oil and season with salt and pepper. 
  3. Arrange the chicken on the rack, and roast for 45 minutes, until golden and cooked through; let cool slightly, then discard the chicken skin and shred the meat. 
  4. Soak the sliced jalapeño slices in the buttermilk for an hour. 
  5. Heat enough oil to fry the jalapeño slices in a saucepan. 
  6. Place the flour in a small bowl and season with salt and pepper; dredge the slices, shaking off any excess. 
  7. Fry the slices; drain on paper towels; set aside. 
  8. In a large skillet, heat the remaining 2 tablespoons oil. 
  9. Add the tomatillos, chopped jalapeño, garlic, and scallions. 
  10. Cook over moderately high heat, stirring, until the tomatillos are softened, about 15 minutes. 
  11. Add the broth, and bring to a boil, then simmer over moderate heat, stirring occasionally, until thickened, about 10 minutes. 
  12. Scrape the tomatillo mixture into a blender, and add the cilantro; puree until smooth. 
  13. Return the sauce to the skillet, and add the shredded chicken. 
  14. Simmer over moderate heat, stirring, until the chicken is heat through, about 2 minutes; season with salt and pepper. 
  15. Serve the chicken with the tortillas, radishes, pico de gallo, and sour cream.

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