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
FALL PUMPKIN SALSA
One easy different salsa shared by my teacher Chef David. A great fall salsa thats great to serve with toasted pitas, or on top of fish or turkey. Enjoy! Can be made with currant's, I prefer tomatoes. Dried cranberry great also for Thanksgiving!!!
Provided by Lisa G. Sweet Pantry Gal
Categories Vegetable Appetizers
Time 2h5m
Number Of Ingredients 8
Steps:
- 1. First blanch chopped pumpkin in boiling water for 3min. Shock in cold water. When cooled place on paper towel for 2min to get excess water out. Salt slightly.
- 2. Combine all ingredients, drizzle with the olive oil and salt to taste. Cover and let sit out in room temp for 2 hours. Serve or refrigerate till ready to use. Great to serve next to Your cranberry sauce at thanksgiving! Enjoy!!!
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