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(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
This colourful dish features juicy chicken leg and a spicy sauce made from the perfect blend of green veggies.
1 820-mL can whole tomatillos, drained
1 medium sweet onion, coarsely chopped
2 jalapenos, seeded and chopped
2 cups packed baby spinach
1/2 cup chopped cilantro
1/2 cup sodium-reduced chicken broth
2 tsp olive oil
4 skin-on chicken leg, quarters (about 1 kg)
1 tbsp Tex-Mex-Inspired Spice Blend, (see Kitchen tip for recipe)
1 large zucchini, chopped
1/2 cup toasted pepitas
Combine tomatillos, onion, jalapenos, spinach, cilantro and broth in a blender. Whirl until smooth.
Heat a large, deep non-stick frying pan over medium-high. Add oil, and then chicken legs, skin-side down. Sprinkle spice blend over chicken. Cook until skin is browned, 5 to 7 min.
Flip chicken. Pour tomatillo mixture over and around chicken. Bring to a boil. Reduce heat to medium and simmer, partially covered, until juices run clear when chicken is pierced and sauce is thickened, 18 to 20 min. Stir in zucchini; cook for 5 min more.
Divide chicken and sauce among 4 plates. Sprinkle with pepitas and more cilantro, if desired. Serve with rice, if desired.
Get the Tex-Mex-Inspired Spice Blend recipe.
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