Cinnamon Roasted Chicken With Rustic Pan Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | M& | 1 | Servings | |
INGREDIENTS
| 1 | lb | Whole chicken |
| 1 | t | Ground cinnamon |
| Half a tsp chili powder | ||
| 1 | t | Salt |
| 1 | t | Black pepper |
| 1 | Corn tortilla cut in | |
| quarters | ||
| 2 | Plum tomatoes | |
| Onion chopped | ||
| 4 | Cloves garlic | |
| Wild mushrooms | ||
| 2 | Pastilla chilies | |
| Half a cup of pumpkin seeds | ||
| 3 | T | Olive oil |
| 2 | c | Chicken stock |
| 2 | T | Brown sugar |
INSTRUCTIONS
Cut chicken down the back. Combine the cinnamon, chili powder, salt and pepper. Brush the chicken with olive oil and rub with the spicy mixture. In a skillet, fry the tortilla pieces, tomatoes, onion, garlic, mushrooms, pastilla chilies and pumpkin seeds. drizzle olive oil. Place the chicken on top of the vegetables. Roast for 1 hour. Remove the chicken from pan. Brush with pan juices. Add the chicken stock to the bottom of the pan and stir ingredients. Transfer the ingredients and juice to a blender. Puree for 30 sec, return to pan and bring to a boil. Let simmer for 15-30 min. Cut chicken into 8 pieces. Add the chicken to the sauce and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 844
Calories From Fat: 444
Total Fat: 49.8g
Cholesterol: 14.4mg
Sodium: 4418.9mg
Potassium: 1237.3mg
Carbohydrates: 76.6g
Fiber: 5.6g
Sugar: 41g
Protein: 25.2g