Emerald Chicken

D&D 2024 recipe: Emerald Chicken. Source: Heroes' Feast Flavors of the Multiverse. recipe type Sigil, serves 4-6, diet Vegan Ingredients 8 ounces chicken livers, trimmed of fat, membranes, and connective tissue Kosher salt and freshly ground black pepper 4 split bone-in chicken breasts (10 to 12 ounces each) 2 tablespoons neutral oil 1 pound tomatillos, husked and washed 3 medium yellow onions; 1 thickly sliced and 2 quartered 6 garlic cloves; 3 left whole with skins on and 3 pressed or grated 3 medium serrano or jalapeño chiles (see Cook's Note) 0.33 cup chopped fresh cilantro leaves and small stems 2 teaspoons fresh lime juice 1 teaspoon granulated sugar 1 pound baby spinach Instructions Rinse the chicken livers, pat dry with paper towels, and put in the refrigerator. In a small bowl or ramekin, combine 2½ teaspoons salt and 1 teaspoon pepper, stir to mix, and set aside. Working with one chicken breast at a time, gently shimmy your finger between the skin and the meat, loosening but not detaching the skin. Fold over the skin to expose the meat, sprinkle about one-fourth of the salt and pepper mixture evenly over the meat, and lay the skin back in place. Repeat with the remaining chicken breasts and salt and pepper. Put the chicken in the refrigerator. With a rack in the middle position, preheat the oven to 325°F. In a large ovenproof skillet over high heat, warm 2 teaspoons of the neutral oil until shimmering. Add the tomatillos, sliced onion, whole garlic, and chiles and cook, undisturbed, until deeply charred on the bottom, about 6 minutes. Using tongs, flip everything and cook, undisturbed, until the second side is charred, about 6 minutes longer. Transfer the tomatillos, onion, and chiles to a blender. Transfer the garlic to a small plate. When the garlic is cool enough to handle, squeeze the cloves out of the skins and add to the blender along with the cilantro, lime juice, sugar, and 1 teaspoon salt. Blend until the mixture is thoroughly pureed. Adjust th...