Cumin Roasted Chicken with Sofrito Gremolata Recipe List

Cumin Roasted Chicken with Sofrito Gremolata Recipe

Presented by SaleWhale

Ingredients

Chicken:
2 tbsp	cumin, ground
2 tsp	oregano leaves
2 tsp	sea salt
1 tsp	black pepper, ground
½ tsp	paprika
4½ lb	bone-in chicken parts, skin removed
1 tbsp	vegetable oil
Vegetables:
2 medium	sweet potatoes, peeled and chopped
3	plum tomatoes, halved
1 medium	onion, chopped
2 ribs	celery, chopped
4 cloves	garlic, whole
2 tsp	vegetable oil
½ cup	white wine (or chicken stock)
Gremolata:
2 tsp	vegetable oil
½ cup	red bell pepper, chopped
½ cup	onion, chopped
½ cup	plum tomato, chopped
1 tbsp	garlic, finely chopped
1 tsp	cumin, ground
½ tsp	coriander seed, ground
2 tbsp	fresh cilantro, chopped
2 tsp	lime juice

Preheat oven to 400°F.
Mix chicken 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 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.

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