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Red-Roasted Drumsticks with Spicy Red Pepper Puree
In addition to the pepper puree, the Cajun-style dry rub adds an additional spicy flavor component to these skinless--and therefore lower fat--drumsticks.
    Chicken:
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 3/4 teaspoon thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds chicken drumsticks, skinned
  • 2 teaspoons olive oil, preferably extra-virgin

    Red Pepper Puree:
  • 2 large red bell peppers, cut into chunks
  • 1 fresh jalapeño pepper, halved, some seeds removed
  • 2 garlic cloves, sliced
  • 1/2 cup chicken broth, canned or homemade
  • 2 teaspoons fresh lemon juice

1. To make the chicken: Preheat oven to 325°F. Spray a 9- x 13-inch baking dish with nonstick cooking spray.

2. In small bowl or cup, combine paprika, garlic powder, mustard, thyme, onion powder, salt, and black pepper. Cut two or three deep, lengthwise slits in each drumstick and place in prepared baking dish. Rub spice mixture onto chicken, pressing it into slits. Let stand 10 minutes.

3. Drizzle chicken with oil and bake, turning once or twice, 35 to 45 minutes, or until well browned and cooked through.

4. To make the red pepper puree: In medium saucepan, combine bell peppers, jalapeño, garlic and chicken broth. Stir well, cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 15 minutes (most of liquid will evaporate).

5. Puree in food processor or blender until very smooth. Stir in lemon juice and serve with chicken.


Nutritional Information
Per serving: 199 calories, 7.2g total fat, 1.4g saturated fat, 3.1g monounsaturated fat, 1.4g polyunsaturated fat, 0.9g dietary fiber, 27g protein, 6g carbohydrate, 94mg cholesterol, 507mg sodium.
Good source of: beta-carotene, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
55