You are here: Home » Recipes » Herb and Pumpkin Seed Coated Chicken Drumsticks with Chunky Mango Sauce Herb and Pumpkin Seed Coated Chicken Drumsticks with Chunky Mango Sauce Yield 6 servings PrintEmail Ingredients 12 -- chicken drumsticks3 cups pumpkin seeds2 tablespoons fresh rosemary, chopped1 tablespoon fresh thyme, chopped2 tablespoons fresh parsley, chopped1/2 teaspoon salt1/4 teaspoon black pepper1 cup all-purpose flour2 -- eggs, beaten with 2 TBLS water1 tablespoon vegetable oil1 -- onion, minced1 -- red bell pepper, minced3 cloves garlic, minced3 -- mangoes, peeled and cubed1/3 cup lime juice2 tablespoons sugar Instructions Preheat oven to 400F. Cover a large sheet pan with aluminum foil. Coat foil with cooking spray. Place pumpkin seeds in food processor and pulse until finely chopped. Transfer pumpkin seeds to medium bowl. Add rosemary, thyme, parsley, salt and pepper. Set aside. In shallow dish, place flour. In another shallow dish or bowl, place egg and water mixture. Dredge drumsticks in flour, patting off excess. Coat each drumstick with egg and then with pumpkin seed mixture, covering thoroughly and pressing seeds onto the drumsticks. Place each drumstick on prepared sheet pan. Bake 50 minutes, until crisp and brown. While chicken is cooking, prepare mango sauce by warming vegetable oil in non-stick skillet over medium heat. Add onion; sautÈ until soft, about 3 minutes. Stir in red bell pepper and garlic and cook 3 minutes more, stirring. Stir in mango, lime juice and sugar. Bring mixture to a simmer, then reduce heat to very low. Cook 8 minutes, stirring often. Serve hot with chicken drumsticks.