- 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
- 1/2 teaspoon olive oil
- 1/4 cup pumpkin seeds
- 1/4 teaspoon salt
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