Tomatillo Chicken - Atkins - 6.5 Net Carbs
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1⁄4 teaspoon salt
- 1 teaspoon cumin
- 4 large whole chicken legs (leg quarter)
- 1 cup roasted tomatillo salsa, mild or chicken broth, reduced sodium
-
Garnish
- 1⁄2 teaspoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 cup pumpkin seeds
directions
- Place rack in top third of oven (about 6 inches from heat source) and preheat oven to 350*F.
- Heat oil in 12-inch ovenproof skillet over med-high heat.
- Combine salt and cumin and sprinkle evenly on both sides of the chicken.
- Brown the legs 6 min per side, turning once, until deep golden brown.
- Add salsa and broth, and cover loosely with foil. Bake for 35 minute.
-
Meanwhile, prepare the garnish:
- Heat oil in skillet, add pumpkin seeds and cook, shaking the pan, 1-2 min, until the seeds are lightly toasted and slightly puffed (seeds may pop). Sprinkle with salt and set aside.
- Uncover chicken and bake 5-6 min more, until deeply browned.
- Transfer chicken to platter, spoon juices over the chicken, and sprinkle with pumpkin seeds.
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