Tomatillo Chicken
Source of Recipe
Internet
List of Ingredients
=== chicken ===
1 tbsp olive oil
3/4 tsp salt
1 tsp cumin
4 large whole chicken legs
1 cup mild or medium roasted tomatillo
1/2 cup reduced-sodium chicken broth
=== garnish ===
1/2 tsp olive oil
1/4 cup pumpkin seeds
1/4 tsp salt
Recipe
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.
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