• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2
MineralsZinc, Natrium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Chicken

  2. 1 tablespoon 15ml Olive oil

  3. 3/4 teaspoon 3.8ml Salt

  4. 1 teaspoon 5ml Cumin

  5. 4 Large whole chicken legs

  6. 1 cup 237ml Mild or medium roasted tomatillo salsa

  7. (depending on preference)

  8. 1/2 cup 118ml Reduced-sodium chicken broth

  9. Garnish

  10. 1/2 teaspoon 2 1/2ml Olive oil

  11. 1/4 cup 27g / 1oz Pumpkin seeds

  12. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. For the chicken: Arrange rack in top third of oven (about 6 inches from heat source). Heat oven to 350 degrees.

  2. 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).

  3. Pour in salsa and broth; cover loosely with foil. Transfer to oven and bake 35 minutes.

  4. 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.

  5. 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.

  6. This recipe yields 4 servings.

  7. 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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