Herb Roasted Chicken Drumstix

Happy Holidays from the Somma team! To celebrate, we’ve created two special seasonal recipes using Chickentopia® and Merrywood Farms™ clean label chicken products.

Chicken Drumstix™ make a festive menu addition when roasted with herbs and served with nutrient-rich sweet potatoes, Swiss chard and pomegranate seeds. Whole grain breaded chicken nuggets are the perfect protein to top off a sweet, fruit-filled salad with arugula, cranberries and fresh pears.

 

Herb Roasted Chicken Drumstix™

Herb roasted Drumstix™ with sweet potato purée, Swiss chard, and fresh pomegranate seeds

This recipe makes approximately 6 servings, but can be scaled as needed.

 

Ingredients:

  • 12 Merrywood Farms™ or Chickentopia® fully cooked, oven roasted Drumstix™
  • 4 tbsp. olive oil
  • 1 tbsp. chopped parsley
  • 1/2 chopped rosemary
  • 1/2 chopped thyme
  • 1/2 chopped sage
  • 1 tsp. ground black pepper
  • 3 whole sweet potatoes (pricked with a fork)
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 6 tbsp. butter
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 red chili flakes
  • 10 cups Swiss chard (sliced 1/2” thick)
  • 1/3 cup pomegranate seeds
  • Additional kosher salt and pepper to taste

 

Cooking instructions:

  1. Preheat oven to 425˚F. Bake sweet potatoes on a foil lined baking sheet for 45-55 minutes. Let cool until ready to peel.
  2. Reduce oven to 375˚F. In a large bowl, mix 2 tbsp. of olive oil with the fresh parsley, rosemary, thyme, sage and black pepper. Add Drumstix™ and mix well. Bake on a parchment lined baking sheet for 15-20 minutes until golden brown and crispy with an internal temperature of 165˚F.
  3. Combine cream, milk, butter, cinnamon, ginger and nutmeg in a saucepan and bring to a simmer. Remove from heat.
  4. Purée sweet potatoes in a food processor while slowly adding cream to the mixture. Season with salt and pepper and blend until smooth.
  5. Heat a large sauté pan over medium-high heat. Add 2 tbsp. of olive oil and red onion. Cook, stirring constantly, for 2-3 minutes. Add garlic and chili flakes and cook for an additional minute. Add Swiss chard and season with salt. Cook greens until wilted. Add pomegranate seeds and mix well.
  6. To assemble, place a large spoonful of sweet potato purée on the plates. Add Swiss chard and pomegranate seeds and top with 2 Drumstix™. Serve immediately.

 

Cranberry Pear Chicken Nugget Salad

 

Cranberry Pear Chicken Nugget Salad

Arugula, red pears, candied pecans and dried cranberries topped with crispy chicken nuggets and maple balsamic dressing

This recipe makes approximately 6 servings, but can be scaled as needed.

 

Ingredients:

  • 30 Merrywood Farms™ or Chickentopia® fully cooked, whole grain breaded chicken nuggets
  • 1 lb. baby arugula
  • 1 cup dried cranberries
  • 1 cup candied pecans
  • 1/2 red onion, thinly sliced
  • 2 red pears, quartered and thinly sliced
  • 4 tbsp. balsamic vinegar
  • 3 tbsp. maple syrup
  • 6 tbsp. olive oil
  • 1 tsp. Dijon mustard

 

Instructions:

  1. Preheat oven to 375˚F. Bake chicken nuggets on a parchment lined baking sheet for 12-15 minutes until golden brown and crispy with an internal temperature of 165˚F.
  2. In a small bowl, combine balsamic vinegar, maple syrup, olive oil and Dijon mustard. Season with salt and pepper to taste.
  3. In a large bowl, combine arugula, half of the dried cranberries and candied pecans, red onion, pears and maple balsamic vinaigrette. Mix well.
  4. Divide salad into six equal portions and top each with 5 chicken nuggets, remaining cranberries, and pecans. Serve immediately.

To find out more about how Somma Foods can provide nutritious, clean label products for you and your customers, contact us at 214.984.3600 or email us at info@sommafoods.com.

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