Herb and Pumpkin Seed Coated Chicken Drumsticks

• 12 chicken drumsticks
• 3 cups pumpkin seeds
• 2 TBLS fresh rosemary, chopped
• 1 TBLS fresh thyme, chopped
• 2 TBLS fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp Black pepper
• 1 cup All-purpose flour
• 2 eggs, beaten with 2 tablespoons water
• 1 TBLS 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 TBLS sugar

Preparation

1 Preheat oven to 400 F. Cover a large sheet pan with aluminum foil. Coat foil with cooking spray.
2 Place pumpkin seeds in food processor and pulse until finely chopped. Transfer pumpkin seeds to medium bowl.
3 Add rosemary, thyme, parsley, salt and pepper. Set aside.
4 In shallow dish, place flour. In another shallow dish or bowl, place egg and water mixture.
5 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.
6 Place each drumstick on prepared sheet pan. Bake 50 minutes, until crisp and brown.
7 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.

Source:

National Chicken Council