Tomatillo Chicken

Tomatillo Chicken
Tomatillo Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • CHICKEN:

  • 1

    tablespoon olive oil

  • 3/4

    teaspoon salt

  • 1

    teaspoon cumin

  • 4

    large whole chicken legs

  • 1

    cup mild or medium roasted tomatillo salsa (depending on preference)

  • 1/2

    cup reduced-sodium chicken broth

  • GARNISH:

  • 1/2

    teaspoon olive oil

  • 1/4

    cup pumpkin seeds

  • 1/4

    teaspoon salt

Directions

For the chicken: Arrange rack in top third of oven (about 6 inches from heat source). Heat oven to 350 degrees. Heat oil in a 12-inch skillet over medium-high heat. Combine salt and cumin and sprinkle chicken evenly on both sides. Brown legs 6 minutes per side, turning once, until deep golden (be careful not to let the chicken burn -- reduce heat slightly if it gets too dark). Pour in salsa and broth; cover loosely with foil. Transfer to oven and bake 35 minutes. Meanwhile, prepare the garnish: Heat oil in a small skillet. Add seeds and cook, shaking pan, 1 to 2 minutes, until seeds are lightly toasted and slightly puffed (seeds may pop). Sprinkle with salt; set aside. Uncover chicken and bake 5 to 6 minutes more, until deeply browned. To serve, transfer to a platter, spoon juices over chicken and sprinkle with pumpkin seeds. This recipe yields 4 servings. Carbohydrates: 9.5 grams Net Carbs: 6.5 grams Fiber: 3 grams Protein: 48 grams Fat: 32.5 grams Calories: 525

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