6 servings serving suggestions: mexican rice and black beans
5 pound meat from a rotisserie chicken cut into pieces (halve breasts crosswise if large)
0.5 cup cilantro leaves fresh
1.5 teaspoons ground coriander
2.5 teaspoons ground cumin
1 jalapeño diced seeded finely
6 servings kosher salt and pepper black freshly ground
1 tablespoon juice of lime fresh
4 tablespoons olive oil extra-virgin
1 cup pepitas peeled ( pumpkin seeds)
0.3 small onion diced red finely
Equipment
bowl
frying pan
baking sheet
oven
kitchen thermometer
aluminum foil
Directions
Preheat the oven to 425 degrees F.
Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop.
Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.
