Herb and Pumpkin Seed Coated Chicken Drumbsticks with Chunky Mango Sauce
Originally from the Lenotre Cooking School. Mangoes and pumpkin seeds combine for a fresh fall alternative to baked chicken.
Yield: 6 Ready in 45 minutes
favorite of 91 people 38 people want to try
Verified by stevemur
|12 chicken drumsticks|
|3 cupspumpkin seeds|
|2 tablespoonfresh rosemary; chopped|
|1 tablespoonFresh Thyme; chopped|
|2 tablespoonFresh parsley; chopped|
|1/4 teaspoonBlack pepper|
|1 cupAll-purpose flour|
|2 wholeEggs; beaten with 2 tablespoons water|
|1 tablespoonVegetable oil|
|1 wholeOnion; minced|
|1 wholeRed bell pepper; minced|
|3 clovesGarlic; minced|
|3 wholeMangoes; peeled and cubed|
|1/3 cupLime juice|
Herb and Pumpkin Seed Coated Chicken Drumbsticks with Chunky Mango Sauce Preparation
Preheat oven to 400 F. 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; saut 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. Originally created by Lenotre Cooking School. Republished with permission from National Chicken Council.
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