Cumin and Cilantro Roast Chicken with Avocado Salsa

20200717_190418avocado salsa cumin cilantro roast chicken4

When you’re watching your carbs, but still want to enjoy your dinner, try this juicy, piquant roast chicken and avocado salsa. With only 5 grams of carbohydrate per serving, you won’t feel at all deprived. This entree comes together easily and adds a lovely scent to your kitchen as it cooks.

A brightly flavored Chicken filled with the sunny tastes of lime, sumac, and cilantro, and the earthiness of cumin.

Serve as a light summer supper entree. To make a larger meal, add a smoked salmon first course, some riced cauliflower as an accompaniement, and a crisp white wine. Fruit for dessert is an excellent finish.

When you’re watching your carbs, but still want to enjoy your dinner, try this juicy, piquant roast chicken and avocado salsa. With only 5 grams of carbohydrate per serving, you won’t feel at all deprived. This entree comes together easily and adds a lovely scent to your kitchen as it cooks.

cumin cilantro roast chicken3

5 pounds roasting chicken
1 cup cilantro
2 tablespoons lime juice
3 cloves garlic
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon cumin powder
1/2 teaspoon ground sumac powder
1/4 teaspoon red pepper flakes
1 large avocado
1 large tomato
2 tablespoons red onion
1/4 cup black olives — sliced
1 cup cilantro leaves — loosely packed
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon cumin powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon red pepper flakes

FOR THE CHICKEN

Rinse and pat the chicken dry with paper towels. Sprinkle cavity generously with salt.

Place the olive oil, cilantro, lime juice, garlic, salt, cumin, salt, sumac and red pepper flakes in a small blender. Process to a moist paste.

Using your fingers, loosen the skin of the breast and thighs, and with your hands, spread half the mixture between the skin and the meat. Rub the rest of the paste over the outside of the chicken.


Tie the legs of the chicken together. Transfer to a deep baking sheet and refrigerate for at least one hour and up to overnight.

At cooking time, pour off any juices that may have accumulated in the baking pan.

Cook in a preheated 350 degree oven for and hour and a half, or until the thigh juices run clear. If the skin has not browned and crisped, place the chicken under a broiler for 3-5 minutes or until the skin crisps.

FOR THE SALSA

Coarsely chop the tomato, red onion, avocado, cilantro, and black olives. Combine with the lime juice, olive oil, cumin powder, oregano, salt and pepper. Stir well, and refrigerate until serving.

Recipe By :Glyn Ruppe Melnyk
Serving Size : 8
Preparation Time: 30 minutes Start to finish Time: 2:30
Categories : Gluten Free,Low Carb, Main Course Poultry

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 707 Calories; 54g Fat (68.9% calories from fat); 49g Protein; 5g Carbohydrate; 2g Dietary Fiber; 244mg Cholesterol; 472mg Sodium; 1g Total Sugars; 0mcg Vitamin D; 48mg Calcium; 5mg Iron; 750mg Potassium; 492mg Phosphorus. Exchanges: 0 Grain(Starch).

This entry was posted by Glyn Ruppe-Melnyk.

Please share your comments with us . . .

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: