Cook Mexican Style Dinner with Chicken Baked in oven, with spicy salsa of pumpkin seeds. Before cooking, divide the chicken into convenient parts and rub it with a mixture spice with olive oil. Chop the roasted pumpkin seeds and mix with the main ingredients of Mexican salsa: juice lime, fresh cilantro, chili pepper (if you like more sharply, then don’t peel the seeds from the pods) and olive oil. Sunflower seeds give her rich nutty flavor that goes well with chicken. Serve boiled rice or black beans at the side dish. value of one serving: (total 6) Calories 43one , total fat 26 g., saturated fats, proteins 46 g, carbohydrates 4 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 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 zira
- 1.5 tsp ground coriander
- 1 pod of fresno pepper, peeled from seeds (optional) and diced
- 1/4 part of a small red onion, chopped into small cubes
- 1 tbsp. peeled pumpkin seeds
- 0.5 tbsp. fresh cilantro leaves
- 1 tbsp. l freshly squeezed lime juice
- To serve: Mexican rice or black beans
Recipes with similar ingredients: chicken, chili pepper, coriander, cumin, pumpkin seed, lime juice, cilantro
Recipe preparation:
- Preheat the oven to 220 ° C. In a small bowl, mix 2 tbsp. l olive oil, zira, coriander, 2 tsp. coarse salt and 1 tsp black pepper. Rub chicken slices with spiced butter and put on a baking sheet covered with foil.
- Bake in the oven until the chicken is browned and covered crisp, and a thermometer inserted in the thickest part meat, will not show a temperature of 74 ° C, about 45 minutes.
- Meanwhile, in a large dry frying pan over medium heat toast pumpkin seeds, stirring until they become crispy, about 5 minutes. Cool and chop them coarsely. Pour into a bowl, add cilantro, lime juice, chili pepper, onion, the remaining 2 tbsp. l olive oil and 3/4 tsp salt and mix.
- Arrange the pieces of chicken on a serving platter and serve with salsa in a separate bowl and garnished with Mexican rice and black bean.
