ROASTED CHICKEN WITH PUMPKIN SEED SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
- 2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
- 3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.
Nutrition Facts : Calories 431 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 240 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 46 grams, Sugar 1 grams
PUMPKIN SEED (PEPITA) SALSA
Make and share this Pumpkin Seed (Pepita) Salsa recipe from Food.com.
Provided by Outta Here
Categories < 30 Mins
Time 25m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
- Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
- In a medium bowl, combine all ingredients and mix.
- Can be refrigerated for up to 1 week.
- Serve cold or room temperature.
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