Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though warm, buttered toast does nicely as well.
Ingredients
- 8 large chicken legs
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- ½ cup roughly chopped fresh cilantro
- Juice of 2 limes
- 2 cloves garlic, peeled and minced
- Nutritional Information
Nutritional analysis per serving (8 servings)
1011 calories; 76 grams fat; 20 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 15 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 73 grams protein; 415 milligrams cholesterol; 917 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 8
Preparation
- Preheat the oven to 500 degrees.
- Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
- Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
- As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.
45 minutes
Dining and Cooking