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Herb and Pumpkin Seed Coated Chicken Drumsticks

 

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Herb and Pumpkin Seed Coated Chicken Drumsticks
 

 

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Recipe

Herb and Pumpkin Seed Coated Chicken Drumsticks

Times

  • Prep Time : 20 min
  • Cook Time : 50 min
  • Ready Time : 1 hour, 10 min

Servings

6 s

Ingredients

  • 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

Directions

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

About Joy of Kosher

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comments

 

One Response to Herb and Pumpkin Seed Coated Chicken Drumsticks

  1. avatar says: Tamar

    I tried making this with chicken breast cutlets. It did not work well in the oven, but it worked great in the frying pan. I think if you don’t have skin on the chicken it needs a little extra fat to get it golden and crispy. It looks like it would be great as is or if you prefer chicken breast like I do, just pan fry it.

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