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Cumin Roasted Chicken with Sofrito Gremolata
- Prep Time: 20 mins
- Cook Time: 1 hrs
Your FlavorPrint
7 matching flavors
Overview
Preparing this rustic chicken dish in a clay pot creates an aromatic broth and fork-tender roast vegetables. It is accompanied by a reimagined gremolata made of sautéed peppers, tomatoes, onions and garlic with refreshing hits of cilantro and lime.
Ingredients
Nutritional information
(amount per servings)
Total Calories: 295
Sodium: 619mg
Fat: 12g
Carbohydrates: 13g
Cholesterol: 96mg
Protein: 33g
Fiber: 3g
Directions Directions
- For the Chicken, preheat oven to 400°F. Mix seasonings in small bowl. Reserve 2 teaspoons. Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside.
- For the Vegetables, toss vegetables with oil and reserved 2 teaspoons seasonings in large clay pot or 4-quart baking dish. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil.
- Bake 45 minutes. Remove foil. Increase oven temperature to 450°F. Bake 15 to 20 minutes longer or until chicken is cooked through.
- Meanwhile, for the Sofrito Gremolata, heat oil in medium skillet on medium heat. Add bell pepper, onion, tomato, garlic, cumin and coriander; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in cilantro and lime juice. Serve chicken and vegetables sprinkled with Gremolata.
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