165
Gluten Free Roasted Chicken with Wild Rice Pilaf
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 6 to 8 chicken legs and thighs
- 1 cup uncooked wild rice
- 3 tablespoons olive oil, divided
- 4 oz. pine nuts
- ½ onion, chopped
- 3 garlic cloves minced, divided
- 1 jalapeno pepper, minced
- 1 teaspoon McCormick Ground Cumin - gluten free
- ½ teaspoon McCormick Cayenne Pepper - gluten free
- 3 tablespoons fresh cilantro, chopped
- 3 tablespoons melted butter
- 1 lime zest
- fresh basil for garnish
- salt and pepper
Instructions
- Cook wild rice according to package directions.
- Preheat oven to 450 degrees F.
- In a small bowl, combine cumin, cayenne pepper, lime zest, garlic, and cilantro. Season the chicken with salt and pepper. Rub the chicken with the cumin mixture. Drizzle the melted butter over chicken legs. Lightly grease a roasting pan. Arrange the chicken and roast until golden brown for 35 to 45 minutes or until internal temperature reaches 175 degrees F.
- Lightly toast the pine nuts and set aside.
- In a large saucepan, add olive oil and onions. Saute until onions are soft about 5 minutes. Add the garlic and cook for another minute. Remove from heat then add the pine nuts, jalapeno peppers and rice. Place cooked rice on a serving platter. Arrange the chicken on top and garnish with fresh basil. Serve
