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Cumin Roasted Chicken with Sofrito Gremolata
main dishes

Cumin Roasted Chicken with Sofrito Gremolata

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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. Photo credit: Sommer Collier from A Spicy Perspective.
  • 20m

    prep time

  • 1h

    cook time

  • 295

    Calories

  • 23

    Ingredients

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Ingredients

8

Servings

Chicken

Vegetables

  • 2 medium sweet potatoes, peeled and chopped
  • 3 plum tomatoes, halved
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 4 whole garlic cloves
  • 2 teaspoons vegetable oil
  • 1/2 cup white wine or chicken stock

Sofrito Gremolata

  • 2 teaspoons vegetable oil
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped plum tomato
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon McCormick® Cumin, Ground
  • 1/2 teaspoon
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons lime juice

Instructions

  • 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.

Nutrition information (per Serving)

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