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Chicken & Turkey - In the Oven
Pumpkin Seed Chicken with Chunky Mango Sauce
12 chicken drumsticks (or 6-8 boneless chicken breasts)
3 cups shelled pumpkin seeds, raw or roasted (AKA pepitas, available at Tony's)
2 TBS fresh rosemary, chopped
1 TBS fresh thyme, chopped
2 TBS fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons water
1 TBS canola oil
1 onion, minced
1 red bell pepper, minced
3 cloves garlic, minced
3 mangoes, peeled and cubed (1-2 pkgs Tony’s precut mango)
1/3-cup limejuice
2 TBS sugar
Preheat oven to 400 F. Cover a large sheet pan with parchment paper or foil. Mist with oil.
Place pumpkin seeds (Pepitas) in food processor and pulse until finely chopped. Transfer to bowl; add rosemary, thyme, parsley, salt and pepper. Set aside.
Place flour in a shallow dish. In another dish, beat eggs with water well. Dredge drumsticks in flour, patting off excess. Coat each drumstick with egg and then with pumpkin seed mixture, covering thoroughly and pressing seeds onto the drumsticks. Place on prepared sheet pan, mist with oil (optional) and roast until crisp and brown, about 50 minutes (reduce roasting .
While chicken is cooking, prepare mango sauce by warming vegetable oil in non-stick skillet over medium heat. Add onion and until soft. Stir in red bell pepper and garlic and cook 3 minutes more, stirring. Stir in mango, limejuice and sugar. Bring mixture to a simmer, then reduce heat to very low. Cook 8 minutes, stirring often. Serve hot with chicken drumsticks. Serves 6 - adapted from Lenotre Cooking School
For chicken breasts, increase heat to 450 degrees and cook to 150 degrees internal - about 15-20 minutes depending on conditions.
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