September 29, 2020
Spanish Chicken with Roasted Cherry Tomatoes and Green Romesco
This is a Spanish influenced dish with warm spices on crispy chicken topped with a bright and fresh peppery green sauce. Roasted cherry tomatoes add a bright pop of acidity. Best of all, this is dairy and nut free. I like to serve this with a purple cauliflower puree and/or a side salad, as shown in the photo above.
Servings: 2
Calories: 594kcal
Ingredients
Chicken
- 1 pound chicken thighs with skin on
- salt and pepper to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- 3 ounces cherry tomatoes
Green Romesco
- 1 Anaheim pepper stemmed and seeded, or 2 jalapeño chiles
- 1 garlic clove peeled
- 1 tablespoon avocado oil
- 2 tablespoons toasted pepitas
- 3 tablespoons water
- 1/4 cup fresh cilantro leaves
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425ºF and oil a rimmed baking sheet with avocado oil.
- Season chicken with salt and pepper then mix remaining seasonings and use to coat the chicken.
- Place chicken skin side up on the prepared sheet and bake at 425ºF for 45 minutes, or until the chicken is brown and crisp and little liquid remains.
- With 20 minutes of baking time left, toss tomatoes with a bit of oil, season with salt, and add to the roasting pan.
- While the chicken cooks, prepare the romesco: combine all ingredients in a high power blender and puree until smooth. Adjust seasoning to taste.
- Serve the chicken with romesco drizzled over top and garnish with tomatoes.
Notes
You can also use boneless and skinless chicken breasts to make this even faster and lower fat. Simply pound the chicken to 1/4 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task. Season as above.
Broil the tomatoes in a bit of oil while you are cooking the chicken.
Heat a large pan over medium-high heat and when hot, add the oil. When hot, lay chicken in the pan. Keep the chicken in a single layer and cook for 2-3 minutes per side.
Nutrition made with chicken breasts: Calories: 431 cal, Carbs: 7g, Fiber: 2g, Fat: 20g, Protein: 53g
Nutrition Facts
Spanish Chicken with Roasted Cherry Tomatoes and Green Romesco
Amount per Serving
Calories
594
% Daily Value*
Fat
47
g
72
%
Saturated Fat
11
g
69
%
Cholesterol
189
mg
63
%
Sodium
870
mg
38
%
Potassium
604
mg
17
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
37
g
74
%
Vitamin A
740
IU
15
%
Vitamin C
14
mg
17
%
Calcium
23
mg
2
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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