Cinnamon Roasted Chicken with Pasilla Pan Sauce

Recipe by Sgt. Pepper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Split chicken down back, open up, place bone side down and press firmly to flatten.
  • Make two slits in skin near tail and tuck ends of legs through holes.
  • Combine cinnamon, chili powder, salt and pepper.
  • Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
  • In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
  • Drizzle 2 tablespoons olive oil over vegetables.
  • Place chicken on top of vegetables and roast until chicken is done.
  • Remove chicken from pan and brush with some of the pan juices.
  • Keep warm.
  • Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
  • Transfer to blender and puree until smooth.
  • Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
  • Cut chicken into pieces, add back to sauce to warm.
  • Serve.
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