Baked chicken with hot peppers and pumpkin seeds

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 431, total fat 26 G., saturated fats 5 G., proteins 46 G., carbohydrates 4 G., fiber 2 G., cholesterol 127 mg, sodium 240 mg, sugar 1 G.

Make a Mexican-inspired dinner with oven-baked chicken and a zesty pumpkin seed salsa. Before cooking, shred the chicken and rub it with a spice mixture and olive oil. Chop the toasted pumpkin seeds and toss with the essential ingredients of the Mexican salsa: lime juice, fresh cilantro, chili pepper (if you like it spicy, leave the seeds on), and olive oil. The seeds impart a rich, nutty flavor that pairs perfectly with the chicken. Serve with cooked rice or black beans.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 chicken weighing 2.3 kg, cut into pieces (cut the breast in half if it is large)
4 tbsp. l. olive oil
2.5 tsp ground cumin
1.5 tsp ground coriander
1 Fresno pepper, seeded (optional) and finely diced
1/4 small red onion, finely diced
1 cup shelled pumpkin seeds
0.5 cup fresh cilantro leaves
1 tbsp freshly squeezed lime juice
For serving: Mexican rice or black beans

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C. In a small bowl, combine 2 tablespoons olive oil, cumin, coriander, 2 teaspoons coarse salt, and 1 teaspoon black pepper. Rub the chicken pieces with the herb oil and place on a foil-lined rimmed baking sheet.
Roast in the oven until the chicken is browned and crisp and a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), about 45 minutes.

Meanwhile, toast the pumpkin seeds in a large, dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop them. Transfer to a bowl, add the cilantro, lime juice, chili pepper, onion, the remaining 2 tablespoons olive oil, and 3/4 teaspoon salt, and toss to combine.
Arrange the chicken pieces on a serving platter and serve with the salsa in a separate bowl and a side of Mexican rice and black beans.

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