Preparation

1. Place the tomatillos into a saucepan and cover with filtered water. Bring to a boil and simmer until tender (about 10 minutes). Drain, reserving 1 cup of the water. Transfer the tomatillos to a blender.
2. Place the jalapenos and garlic cloves under the broiler and cook until the garlic skin is brown, and the jalapenos are charred and blistered. Peel the garlic cloves and place them into the blender. Peel and seed the jalapenos and add them to the blender.
3. In a small skillet, toast the almonds until lightly golden. Add them to the ingredients in the blender. Repeat with the pumpkin seeds, sesame seeds, and cumin seeds. Add them to the blender.
4. Add the shallot, oregano, salt, cinnamon, and reserved poaching liquid from the tomatillos, along with the orange juice to the ingredients in the blender. Pulse the ingredients until well combined, but still a little grainy.
5. In a large skillet, with a lid, warm the olive oil over medium-high heat. Saute the chicken, in batches, until lightly browned. Transfer to a platter and reserve. Carefully pour the contents of the blender into the skillet (to avoid splatters). Bring to a simmer and cook a couple of minutes. Arrange the chicken on the sauce, partially submerging it. Return the sauce to a gentle simmer, cover the skillet and cook the chicken for an additional 20 minutes, or until fully cooked.
6. Garnish the chicken with the optional cilantro sprigs and scatter with slivered almonds. Serve with generous spoonfuls of sauce accompanied with sprouted-grain rice and fresh asparagus or sides of your preference. NOTES : Cooked this way, chicken breasts are very tender and infused with delicious Mexican flavors!