INGREDIENTS
2
lbs Chicken thighs with, boneless skin
1/2 cup
Dried apricots
1 cup
Flat parsley
6
medium cloves Garlic
3
Green bell peppers
2
Lemons
1 tsp
Oregano, dried
4
Poblano peppers
2
lbs Tomatillos, green
2 cups
White or yellow onion
1 lb
White potatoes, small
1 cup
Cerignola green olives, pitted
1 tsp
Fennel seeds
1
scant tsp Peppercorns, black roasted and coarsely ground dry
1
Salt
1/4 cup
Canola oil