Mexican Chicken Drumsticks
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Ingredients
| 8 | chicken drumsticks | |
| Marinade | ||
| 2 | tablespoons brown sugar | |
| ½ | cup cilantro stems | |
| 6 | garlic cloves | |
| ¼ | cup lime juice | |
| ¼ | cup CO-OP GOLD Molasses | |
| 2 | tablespoons smoked paprika | |
| ½ | tablespoon salt | |
| 1 | teaspoon cinnamon | |
| 2 | tablespoons chili powder | |
| 1 | tablespoon Tabasco Sauce | |
| ¼ | cup water | |
| Side Dish | ||
| vegetable oil | ||
| 1 | cups carrots, coarsely grated | |
| 1 | cups broccoli, cut ¼ inch | |
| 1 | teaspoon salt | |
| 1 | cup CO-OP GOLD PURE Laird Lentils | |
| Yogurt | ||
| 1 | cup CO-OP GOLD Plain Greek Yogurt | |
| 3 | tablespoons cilantro, chopped | |
Directions
Place all marinade ingredients into a blender. Blend on high and pour over chicken, coating well. Marinate in refrigerator for 4-6 hours.
Cook lentils to package directions.
Preheat oven to 350 degrees. Place a wire rack on a sheet tray and place chicken on the rack, leaving the marinade on the chicken. Discard any remaining marinade. Cook for 20-25 minutes or until the juices run clear and internal temperature reaches 74°C (165°). Let rest for at least 10 minutes before serving.
Place a large frying pan over high heat and add a splash of vegetable oil. When oil is hot add shredded carrot, broccoli and salt. Sauté for 2 minutes and add cooked lentils. Cook for 2 more minutes.
Place yogurt and cilantro in a small bowl and whisk well.
To plate, split vegetable and lentil side dish mixture between four plates, spreading evenly. Place two chicken drumsticks on top of the vegetables. Add a spoonful of yogurt beside the chicken. Serve and enjoy.
Serves 4
