Smoky Roast Chicken with Cashew Romesco Sauce

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 219.6
  • Total Fat: 11.4 g
  • Cholesterol: 52.6 mg
  • Sodium: 80.8 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 22.2 g

View full nutritional breakdown of Smoky Roast Chicken with Cashew Romesco Sauce calories by ingredient
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This revamped roast chicken recipe features smoked paprika, fresh herbs, and a sweet, roasted tomato and bell pepper sauce. This revamped roast chicken recipe features smoked paprika, fresh herbs, and a sweet, roasted tomato and bell pepper sauce.
Number of Servings: 10


    For the Chicken:
    2 T extra light olive oil
    1/2 T smoked paprika
    1 T fresh marjoram
    3 cloves garlic, minced
    Freshly cracked black pepper
    2 lbs unboned chicken breast, butterflied, skin removed

    For the Romesco Sauce:
    1 Roasted Red Bell Pepper
    1/2 small chopped beefsteak or hothouse tomato
    5 cloves garlic, sliced
    1/4 cup whole wheat bread crumbs, fresh
    1/4 cup toasted cashews
    1/4 cup dry Marsala wine


Wash and dry chicken breasts thoroughly. Combine 2T olive oil, the smoked paprika, marjoram, 3 cloves minced garlic, and pepper. Spread over chicken breasts, cover, place in roasting pan, and set aside at room temperature for 1 hour to marinate.

Place 1 roasted red bell pepper (fileted so it is spread open) in a shallow ovenproof pan and sprinkle with garlic slices and chopped tomato. Drizzle 3T of olive oil atop. Set aside.

Preheat oven to 425 degrees. Roast chicken for 10 minutes. Turn oven down to 325 degrees, and bake roasted bell pepper "mix" for 15 minutes. Remove from oven and cool. Continue baking chicken breasts until fully cooked, about 15-20 minutes total. Remove from pan, cover, and rest for 20 minutes.

In small food processor, blitz nuts and breadcrumbs. Add bell pepper, tomato, and garlic until creamy.

Skim fat off of chicken drippings and discard. Pour liquids from roasting pan into small saucepan, scraping the bits from the bottom of the pan. Add 1/4 cup of Marsala wine and reduce by half (about 10 minutes). Add pan sauce to bell pepper mixture in food processor and blitz until creamy.

Cut chicken into 3 oz pieces and serve with sauce over top or on the side.

Makes 10, 3 oz servings,and 2 T sauce for each serving.

Number of Servings: 10

Recipe submitted by SparkPeople user CHEF_KORI.

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