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Tomatillo Chicken
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Green salsa is made from tomatillos, fruits that look like green tomatoes wrapped in paper with a tart lemony flavor and tomato-like texture. Green salsa, especially roasted green salsa, makes a great cooking sauce and is lower in carbs than red salsa.
Chicken:
1 tablespoon olive oil
3/4 teaspoon salt
1 teaspoon cumin
4 large whole chicken legs
1 cup roasted tomatillo salsa, mild or medium (depending on preference)
1/2 cup reduced-sodium chicken broth
Garnish:
1/2 teaspoon olive oil
1/4 cup pumpkin seeds
1/4 teaspoon salt
For the chicken: Arrange rack in top third of oven (about 6" from heat source). Heat oven to 350°F. Heat oil in a 12" 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.
4. 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.
Servings: 4
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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