Pollo / Chicken

Herb and Pumpkin Seed Coated Chicken Drumbsticks
with Chunky Mango Sauce

12 chicken drumsticks
2 whole eggs beaten with 2 tablespoons water
3 cups pumpkin seeds
1 tablespoon vegetable oil
2 tablespoon fresh rosemary chopped
1 whole Onion minced
1 tablespoon fresh thyme chopped
1 whole Red bell pepper minced
2 tablespoon fresh parsley chopped
3 cloves garlic minced
1/2 teaspoon salt
3 whole Mangoes, peeled and cubed
1/4 teaspoon black pepper
1/3 cup lime juice
1 cup all-purpose flour
2 tablespoon sugar

Preheat oven to 400 F.
Cover a large sheet pan with aluminum foil.
Coat foil with cooking spray.

Place pumpkin seeds in food processor and pulse until finely chopped.
Transfer pumpkin seeds to medium bowl.
Add rosemary, thyme, parsley, salt and pepper.
Set aside.

In shallow dish, place flour.
In another shallow dish or bowl, place egg and water mixture.
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.
Place each drumstick on prepared sheet pan.
Bake 50 minutes, until crisp and brown.

While chicken is cooking, prepare mango sauce
by warming vegetable oil in non-stick skillet over medium heat.
Add onion; saut 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.

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