Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with poblano peppers gave our Roasted Poblano-Cilantro Chutney recipe a mellow bite, and cilantro added freshness.
Notes
This recipe is meant to be made in tandem with our Oven-Roasted Chicken Thighs recipe (related).
Ingredients
- 2 medium poblano chile peppers
- 1 bunch cilantro - washed, stems trimmed, and roughly chopped (about 2 cups)
- ½ cup pumpkin seeds - lightly toasted
- 1 clove garlic - peeled
- 3 tablespoons lime juice - 2 limes
- ½ teaspoon sugar
- 1 teaspoon salt
- ½ cup water
Instructions
Prepare the poblanos:
- While oven preheats in step 1 of Oven-Roasted Chicken Thighs recipe (related), place poblano peppers in bowl. Cover bowl and microwave until peppers are slightly softened, 2 to 5 minutes, stirring once halfway through.
- Place poblanos in center of 12-inch square of aluminum foil.
- Cover with second 12-inch square of foil; fold edges together to create packet about 7 inches square.
- Roast packet as directed in Oven-Roasted Chicken Thighs recipe.
Process and serve:
- While chicken is resting, peel, core, and seed poblanos.
- Process poblanos, cilantro, pumpkin seeds, garlic, lime juice, sugar, and salt until finely ground, about 5 seconds.
- With food processor running, slowly add water in steady stream until sauce is smooth, scraping down bowl as necessary.
Nutrition
Calories: 51kcalCarbohydrates: 3gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 585mgPotassium: 91mgFiber: 1gSugar: 1gVitamin A: 142IUVitamin C: 4mgCalcium: 9mgIron: 1mg