Keto Roasted Chicken Legs with Spicy Avocado-Tomatillo Salsa
5.6g
Net Carbs
42.1g
Protein
45.9g
Fat
4.7g
Fiber
621
Calories
Ingredients:
- 1 cup, chopped or diced Tomatillos
- 1 each California Avocado
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 4 sprigs Cilantro
- 10 sprigs Cilantro
- 4 tablespoons Red Wine Vinegar
- 1/2 small Red Onion
- 4 leg quarter (yield after cooking, bone removed) Chicken Leg
- 10 cloves Cooked Garlic
- 1 cup (8 fluid ounces) Water
- 3 tablespoons Extra Virgin Olive Oil
- 4 peppers Serrano Pepper
Directions:
Serrano chiles are hotter than jalapeños, and this salsa is very hot, so adjust the amount to your preference, including more seeds and ribs for spicier salsa. Serve this dish with Nopales-Arugula-Roasted Pepper Salad. Prepare the salsa up to 2 hours before serving; if you do so more than an hour before, refrigerate and bring to room temperature before serving.
- Heat oven to 350°F.
- Toss garlic cloves in just enough olive oil to coat (~1/4 teaspoon) and place in a square of aluminum foil with about 1/8 cup of water. Fold and crimp foil pouch to close and place in oven for about 40 minutes.
- Into a blender, place tomatillos, avocado, chopped serrano peppers*, roasted garlic, vinegar, 10 sprigs cilantro, and ¼ teaspoon salt; purée, adding water 1 tablespoon (up to ¼ cup) at a time until just smooth. Transfer to a bowl and fold in diced red onion. Set aside.
- Sprinkle the chicken with ½ teaspoon salt and pepper.
- Heat the oil in a large ovenproof sauté pan or skillet over medium-high heat. Add the chicken legs with skin side down and sear for 2-4 minutes until golden-brown. Flip the chicken, transfer skillet to the oven and bake uncovered for 20-30 minutes until just done. (Juices will run clear, and internal temperature will reach 165°.)
- Place one chicken leg on each plate and spoon one-quarter of the salsa (around ½ cup) around each plate and on the chicken. Garnish each with a sprig of cilantro.
*Wear rubber gloves when handling chile peppers and be careful not to rub your eyes.
This recipe was created for Atkins by chef Ian Clark.
