This innovative recipe
is from the Lenotre Cooking School.
Herb and
Pumpkin Seed Coated Chicken Drumsticks with Chunky Mango Sauce
12 chicken drumsticks
3 cups pumpkin seeds
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup all-purpose flour
2 large eggs, beaten with 2 tablespoons water
1 tablespoon vegetable oil
1 onion, minced
1 red bell pepper, minced
3 cloves garlic, minced
3 mangoes, peeled and cubed
1/3 cup lime juice
2 tablespoons granulated sugar
Preheat oven to 400°F
(205°C). Cover a large sheet pan with aluminum foil. Coat
foil with cooking spray.
Place pumpkin seeds in
food processor and pulse until finely chopped. Transfer pumpkin
seeds to medium bowl. Add rosemary, thyme, parsley, salt and
pepper. Set aside.
In shallow dish, place
flour. In another shallow dish or bowl, place egg and water mixture.
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 each drumstick
on prepared sheet pan. Bake 50 minutes, until crisp and brown.
While chicken is cooking,
prepare mango sauce by warming vegetable oil in non-stick skillet
over medium heat. Add onion; sautÈ until soft, about 3
minutes. Stir in red bell pepper and garlic and cook 3 minutes
more, stirring. Stir in mango, lime juice and sugar. Bring mixture
to a simmer, then reduce heat to very low. Cook 8 minutes, stirring
often. Serve hot with chicken drumsticks.
Makes 6 servings.
Nutritional Analysis, Per
Serving: 821 calories; 47.8 g fat; 10.1 g saturated fat; 54.9
g carbohydrate
Recipe and photograph provided
courtesy of the National Chicken Council. Used with permission.
