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
ROASTED CHICKEN WITH POMEGRANATE SALSA
Used throughout the Middle East, pomegranate molasses is made by reducing fresh pomegranate juice until a thick syrup. The sweet-tart molasses gives depth and complexity to simple roasted chicken legs, which become beautifully glazed as they cook in the oven. And the pomegranate-orange salad adds welcomed pops of freshness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl.
- Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight.
- Preheat the oven to 400˚ F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats.
- Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes.
- Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa.
CHICKEN IN PUMPKIN SEED SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.
More about "roasted chicken with pumpkin seed salsa recipes"
SALSA MACHA RECIPE (AND BOWLS)! | FEASTING AT HOME
Web Nov 17, 2022 SALSA MACHA RECIPE : 1 cup olive oil ½ cup raw nuts or seeds- pumpkin seeds, sunflower seeds, peanuts or almonds 4 – 6 …
From feastingathome.com
4.9/5 (15)Calories 135 per servingCategory Main
From feastingathome.com
4.9/5 (15)Calories 135 per servingCategory Main
- In a large skillet add the oil and heat it over medium high heat. Add garlic, shallot and nuts, and stir until golden, about 4-5 minutes.
- Turn heat to low, add crushed chilies, stirring for 2-3 minutes. Turn heat off and cool 5-10 minutes. Add salt and vinegar and coriander.
- Place all in food processor (or blender) and blend until well combined, but not overly smooth. Taste for spice and add chipotle powder to taste. I added about 1 teaspoon, but start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.
CHICKEN IN GREEN PUMPKIN-SEED SAUCE RECIPE | BON APPéTIT
Web Oct 31, 2003 Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in …
From bonappetit.com
From bonappetit.com
- Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
- Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
- Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
- Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.
See details
ROASTED PUMPKIN SEED SALSA - EAT GOOD 4 LIFE
Web Apr 14, 2016 Pumpkin seeds are extremely rich in zinc, which is great for your skin especially to fight acne, which believe or not, at almost 40 years old I suffer from. Zinc carries vitamin A to your skin, which regulates your …
From eatgood4life.com
From eatgood4life.com
See details
HOW TO MAKE MEXICAN PEPITA SALSA, OR SALSA MACHA WITH …
Web Jun 10, 2021 To make the salsa macha recipe, add ½ cup oil to pan, and heat it on medium heat. Add chiles and let toast, stirring occasionally, for 2 minutes. Add garlic and saute for 30 seconds longer. Remove chiles and …
From immigrantstable.com
From immigrantstable.com
See details
ROASTED CHICKEN WITH PUMPKIN SEED SALSA | PUNCHFORK
Web Nov 16, 2016 One 5-pound chicken, cut into pieces (halve breasts crosswise if large); 2 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 Fresno chile or …
From punchfork.com
4.4/5 (44)Total Time 1 hr 5 minsCategory Main-DishCalories 431 per serving
From punchfork.com
4.4/5 (44)Total Time 1 hr 5 minsCategory Main-DishCalories 431 per serving
See details
PUMPKIN SEEDS AND SALSA RECIPES - SUPERCOOK.COM
Web Ingredients: salsa, pumpkin seeds, goat cheese, olive oil, summer squash
From supercook.com
From supercook.com
See details
ROASTED SALSA WITH PUMPKIN SEEDS — OUTDOOR FOODIE & WELLNESS
Web Jun 29, 2020 A quick take on Trader Joe’s Pumpkin Seed Salsa We eat a lot of tacos in our house. From, taco salad, meatless tacos, beef and chicken tacos. They’re quick and …
From amandanjohnson.com
From amandanjohnson.com
See details
ROASTED CHICKEN WITH PUMPKIN SEED SALSA : FOOD NETWORK KITCHEN …
Web Oct 23, 2015 - Looking for some fresh inspiration for your weeknight dinners? These flavorful recipes make it easy to eat healthy (and love it) all week long. Pinterest. Today. …
From pinterest.com
From pinterest.com
See details
PUMPKIN SEED SALSA - THE WASHINGTON POST
Web Apr 16, 2019 Preheat the oven to 350 degrees. Spread the pumpkin seeds on a small, rimmed baking sheet. Arrange the tomatoes, tomatillo, onion, garlic and fresh chile on a …
From washingtonpost.com
From washingtonpost.com
See details
TURMERIC-LIME CHICKEN WITH PUMPKIN SEED SALSA | FLIPBOARD
Web Turmeric-Lime Chicken With Pumpkin seed Salsa Turmeric-Lime Chicken With Pumpkin seed Salsa Bon Appétit - Kendra Vaculin • 8h Citrus is a natural tenderizer, making it a …
From flipboard.com
From flipboard.com
See details
KALE SALAD WITH BUTTERNUT SQUASH, POMEGRANATE, AND PUMPKIN …
Web Oct 15, 2015 Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
From aazhar.us.to
From aazhar.us.to
See details
10 BEST PUMPKIN CHICKEN BREAST RECIPES | YUMMLY
Web Jan 16, 2023 Conchiglione Stuffed with Chicken O Meu Tempero. carrots, salt, garlic, grated cheese, dried basil, chicken breast and 9 more. Stuffed Chicken Breasts. On …
From yummly.com
From yummly.com
See details
ROASTED CHICKEN WITH PUMPKIN SEED SALSA – RECIPES NETWORK
Web Aug 13, 2013 Step 1. 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 …
From recipenet.org
From recipenet.org
See details
35+ RECIPES WITH PUMPKIN SEEDS | MYRECIPES
Web Aug 10, 2020 Briefly cooking the pumpkin seeds and cumin in hot oil—a process known as blooming—draws out the aroma of the seeds and spice and deepens their flavor. …
From myrecipes.com
From myrecipes.com
See details
FIVE INTERESTING SALADS TO BRIGHTEN UP YOUR DINNER TABLE
Web Feb 2, 2023 Preheat the oven to 220C fan-forced (240C conventional). Cut the pumpkin into quarters and scoop out the seeds with a spoon. Place the pumpkin on a baking …
From goodfood.com.au
From goodfood.com.au
See details
PUMPKIN SEED SALSA (SIKIL P'AK) | SAVEUR
Web Add pumpkin seeds, and cook, swirling pan often, until lightly toasted, about 3 minutes. Transfer to a food processor, and process until smooth, about 45 seconds; set aside. Step 2
From saveur.com
From saveur.com
See details
মুচমুচে যখন তখন মিষ্টিকুমড়া বিচি …
Web #pumpkinseedsbenefits #roastedpumpkinseeds #snacks মুচমুচে যখন তখন মিষ্টিকুমড়া বিচি ভাজা।Roasted ...
From youtube.com
From youtube.com
See details
33 BEST PUMPKIN SEED RECIPES - HOW TO COOK WITH PUMPKIN SEEDS
Web Jul 27, 2020 Roasted Squash and Pumpkin Seed Mole Bowls Blending pumpkin seeds with tomatillos and coconut milk adds a hearty earthiness to this delicious sauce. Get the …
From goodhousekeeping.com
From goodhousekeeping.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love