Cumin Roasted Chicken with Sofrito Gremolata Recipe

Total Time:

1 hour 20 minutes(Cooking)

Servings:

8

Cumin Roasted Chicken with Sofrito Gremolata Recipe


Ingredients

Chicken:
2 tbspcumin, ground
2 tsporegano leaves
2 tspsea salt
1 tspblack pepper, ground
½ tsppaprika
4½ lbbone-in chicken parts, skin removed
1 tbspvegetable oil
Vegetables:
2 mediumsweet potatoes, peeled and chopped
3plum tomatoes, halved
1 mediumonion, chopped
2 ribscelery, chopped
4 clovesgarlic, whole
2 tspvegetable oil
½ cupwhite wine (or chicken stock)
Gremolata:
2 tspvegetable oil
½ cupred bell pepper, chopped
½ cuponion, chopped
½ cupplum tomato, chopped
1 tbspgarlic, finely chopped
1 tspcumin, ground
½ tspcoriander seed, ground
2 tbspfresh cilantro, chopped
2 tsplime juice

Preparation

  1. Preheat oven to 400°F.
  2. Mix chicken seasonings in small bowl. Reserve 2 teaspoons. Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside.
  3. 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.
  4. Bake 45 minutes. Remove foil. Increase oven temperature to 450°F. Bake 15 to 20 minutes longer or until chicken is cooked through.
  5. Meanwhile, for the 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.
  6. Serve chicken and vegetables sprinkled with Gremolata.

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