Indulge in a culinary journey with our diverse collection of cumin chicken recipes, meticulously crafted to tantalize your taste buds. From the classic Indian-spiced Cumin Chicken, bursting with aromatic flavors, to the zesty Moroccan Cumin Chicken Tagine, each recipe promises a unique and unforgettable experience. Explore the fiery depths of Szechuan Cumin Chicken, where the heat of chili peppers dances with the warmth of cumin. For a lighter option, try the refreshing Cumin Chicken Salad, a harmonious blend of flavors and textures. Discover the secrets of the smoky Cumin Chicken Skewers, perfect for a backyard barbecue. And don't miss the tangy Cumin Chicken Stir-Fry, a vibrant dish that brings the flavors of Asia to your kitchen. With each recipe carefully curated and brimming with culinary delights, our cumin chicken collection offers something for every palate, promising an extraordinary gastronomic adventure.
Let's cook with our recipes!
CUMIN CHICKEN
This zesty chicken dish comes together in a flash, so it's perfect for those busy weeknights. But it's so saucy and delicious, it's certainly good enough for company! -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA
Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
- Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
- Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
- Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
- Garnish with the feta and cilantro and serve with bread or herbed rice.
SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC
The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
Provided by Alison Roman
Categories dinner, lunch, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Nutrition Facts : @context http, Calories 1108, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 62 grams, Fiber 16 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1896 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS
Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
- Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
- Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 2 grams, TransFat 0 grams
CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA
Provided by Fred Thompson
Categories Chicken Poultry Marinate Backyard BBQ Dinner Spice Summer Grill Grill/Barbecue Cumin Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4-8
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
- 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°-375°F (180°-190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
- 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
- 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10-15 minutes on each side.
- 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.
SHEET-PAN CUMIN CHICKEN THIGHS WITH SQUASH, FENNEL, AND GRAPES
Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.
Provided by Anna Stockwell
Categories Chicken Low Fat Kid-Friendly Low Cal Mint Fennel Squash Healthy Low Cholesterol Sheet-Pan Dinner Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
- Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
- Divide chicken, fruit, and vegetables among 4 plates and top with mint.
LEMON-CUMIN CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
- For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.
MARINATED CHICKEN WITH CUMIN, GARLIC & LIME
I tried a version of this chicken after watching a Robin Miller episode. She made this with olives in the mix and did not let it marinate. We didn't care for the olives with this, and I prefer to let it marinate. The leftover chicken is great in Recipe #226933.
Provided by HeatherFeather
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large ziptop baggie, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper; seal bag and let marinate in the fridge for several hours or overnight.
- Preheat oven to 400°F.
- Coat a large roasting pan with cooking spray.
- Transfer chicken to prepared pan and pour over any remaining marinade on top.
- Roast 30 to 35 minutes, until chicken is cooked through (mine was ready at 30, so check early).
PECAN CRUSTED CHICKEN BREAST WITH CHILI CUMIN BUTTER
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients.
- Place the flour into its chosen dish. Whisk the eggs together with the milk and 2 tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
- Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix. Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and refrigerate until ready to cook. This may be done in advance.
- Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor. Pulse to combine well and remove. Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape. Roll the edge of the paper over the butter and enclose the butter to form a tube-shape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard. This butter may be made well in advance and keeps, frozen, for up to 1 month.
- To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot. Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes. Turn the chicken over and cook the second side for an additional 6 minutes until the center is cooked and the juices run clear. Transfer to a platter and keep warm.
- Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices. After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating. Serve with lemon-steamed asparagus and herb scented rice.
ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE
The Middle Eastern spices infuse a wonderful, exotic flavor to the chicken. The aroma of this roasting in your oven may inspire you to belly dance!
Provided by yooper
Categories Chicken Breast
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Rinse chicken; pat dry.
- Place chicken on rack in large roasting pan.
- Stir oil and next 7 ingredients in small bowl to form paste.
- Rub spice paste all over chicken.
- Roast chicken 1 hour.
- Squeeze juice from lemon halves over chicken, place lemon halves inside main cavity.
- Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175, about 1 hour longer.
- Transfer to platter, let stand 15 minutes.
THAI-STYLE CHICKEN SALAD ON CUMIN QUICK BREAD
Categories Sandwich Chicken No-Cook Cocktail Party Mayonnaise Lime Mint Cilantro Gourmet
Yield Makes about 34 sandwiches
Number Of Ingredients 14
Steps:
- Make chicken salad:
- In a large bowl whisk together the lime juice, the salt, the chili powder, the coriander, the mint, and the sugar, stir in the chicken, the shallot, and the scallion, and stir in the mayonnaise. (The chicken salad may be made 1 day in advance and kept overed and chilled.)
- Cut the bread into 1/3-inch-thick slices, spread each of half the slices with a scant 2 tablespoons of the chicken salad, and top the chicken salad with the remaining slices. Cut each sandwich in half. Spread a thin layer of the mayonnaise on one of the edges of each sandwich and dip it in the parsley.
LIME CUMIN CHICKEN
A nice pungent barbecue recipe. The lime marinade partially "cooks" the chicken before it is placed on the grill. I have enjoyed this many times.
Provided by Tebo3759
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, lime juice, cumin& salt in a plastic bag.
- Add 4 chicken breasts, seal and refrigerate overnight.
- Place on greased barbecue and grill over medium high heat.
- Grill about 10 minutes turning often.
- Garnish with lime slices, red pepper& cilantro.
CUMIN CHICKEN
I found this Guyanese dish on a site for Caribbean recipes. The time does not include the marinating time (minimum 2 hours).
Provided by Scarlett516
Categories Chicken Breast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut chicken breast down the middle (to form a butterfly), season with thyme, peppers, salt, olive oil and cumin.
- Marinate for at least 2 hours.
- Place in a baking dish, cover with foil and bake for 30 minutes in a moderately hot oven (350 degrees) or simmer non stick frying pan for 20 minutes over low heat.
BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN
Incredibly easy, incredibly delicious. You've just read the list of ingredients and instructions. This chicken is delicious.
Provided by sugarpea
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse split chicken and pat dry, lay on cutting board skin side up and push on breastbone to flatten.
- Combine the curry, cumin and salt and rub half of it over both sides of the chicken.
- Start at the neck and insert you finger to separate skin from flesh, then season the flesh under the skin with the rest of the mixture.
- Let chicken absorb flavors for 45 minutes before cooking.
- Grill chicken until internal temperature reaches 165°.
- Chicken can alternatively be broiled or baked.
SPICY CUMIN CHICKEN HEART SKEWERS
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.
Provided by Jason Wang
Categories #WasteLess Chicken Poultry Cumin Ginger Sesame Green Onion/Scallion Grill Peanut Free Soy Free Dairy Free Tree Nut Free Wheat/Gluten-Free
Yield Makes 10 skewers
Number Of Ingredients 16
Steps:
- To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half.
- Smash the green onions and ginger with clean hands to release their flavors.
- Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade.
- Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating.
- To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours.
- Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top.
- Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side.
- Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately.
- Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn't drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.
CITRUS AND CUMIN ROASTED CHICKEN
The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.
Provided by Mirj2338
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
- Rub chicken with juice of those wedges.
- Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
- Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
- Place a small roasting pan over high heat and add the oil.
- When the oil smokes, place the chicken, breast-side down in the pan.
- Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
- Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
- Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
- Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
- Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
- Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
- Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
- Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
- Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.
ANCHO-CUMIN CHICKEN TACO FILLING
From a local source. I had on hand 1.25 pounds of boneless chicken thighs reducing the amount of cumin powder to 1 1/2 tablespoons and 1 1/2 tablespoons of ancho chile powder. I made my own ancho chili powder with one roasted whole dried ancho chili. The membrane, stem and seeds were removed and ground the chili in a spice grinder/coffee mill.
Provided by COOKGIRl
Categories Chicken
Time 21m
Yield 10-12 tacos
Number Of Ingredients 12
Steps:
- PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*.
- In a large bowl, stir together the cumin powder, chili powder and salt.
- Place the chopped chicken into the bowl and toss with spices to combine well.
- Heat the coconut oil over medium-high heat until it shimmers.
- Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon.
- To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice.
- Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.
Nutrition Facts : Calories 145.2, Fat 6.1, SaturatedFat 3, Cholesterol 58.1, Sodium 859.6, Carbohydrate 2.7, Fiber 1.4, Sugar 0.3, Protein 20.1
CUMIN CHICKEN WITH BLACK BEANS
Quick and tasty cumin chicken dish. For a heartier meal, serve on top of brown rice.
Provided by prairiegal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Place chicken between 2 sheets of plastic wrap. Pound to 1/2-inch thickness using a mallet. Combine cumin and cayenne in a small bowl and rub over chicken.
- Heat oil over medium heat in a large skillet. Cook and stir chicken in the hot oil until browned and no longer pink in the center, about 4 minutes per side. Transfer chicken to a cutting board.
- Return the skillet with its drippings to medium heat. Add diced tomatoes, onion, and bell pepper. Cook and stir for 1 minute. Stir in beans, corn, and water until just heated through, 1 to 2 minutes. Remove from heat.
- Transfer tomato mixture to a serving bowl and toss with cilantro and red wine vinegar. Season with salt and pepper. Slice chicken and arrange with avocado on top of beans.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 53 g, Cholesterol 32.3 mg, Fat 16.7 g, Fiber 20.1 g, Protein 27.5 g, SaturatedFat 2.6 g, Sodium 1145 mg, Sugar 3.4 g
CHICKEN AND NECTARINE SALAD WITH TOASTED CUMIN MAYONNAISE
Categories Salad Chicken Low Carb Quick & Easy Mayonnaise Nectarine Almond Summer Lettuce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Toast cumin in heavy small skillet over medium heat until slightly darkened, about 1 minute. Transfer to small bowl. Add mayonnaise and lemon juice; whisk dressing until smooth.
- Toss chicken, nectarines, celery, and onion in large bowl. Stir in dressing. Season to taste with salt and pepper. Spoon salad into lettuce leaves and sprinkle with almonds. Divide among 4 plates and serve.
SOY CUMIN CHICKEN
Steps:
- Stir together soy sauce, Sherry, sugar, vegetable oil, garlic, sesame oil, cumin, and red-pepper flakes in a large glass measure until sugar is dissolved.
- Divide chicken pieces among 3 large sealable bags, then divide marinade among bags and seal, pressing out excess air. Put bags in a large bowl (in case of leaks) and marinate chicken, chilled, 2 hours.
- Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
- Line 2 large shallow baking pans (18 by 12 by 1 inch) with foil and brush foil with some of oil.
- Transfer chicken pieces with tongs to a large bowl and pour marinade into a 4-quart wide saucepan.
- Divide half of chicken between pans, skin sides down, without touching, and roast chicken in oven 12 minutes. Loosen cooked chicken with a metal spatula (browned chicken may stick to foil; don't worry if some skin is left behind), then turn chicken over and switch position of pans. Continue to roast until cooked through and lightly browned, 13 to 18 minutes more. Transfer chicken to platter (do not cover).
- Discard foil, then line pans with new foil and brush foil with oil. Divide remaining chicken between pans, skin sides down, without touching, and roast in oven 12 minutes. Loosen chicken with spatula, then turn chicken over and switch position of pans. Continue to roast until cooked through and lightly browned, 13 to 18 minutes more. Transfer to a large platter (do not cover).
- While chicken roasts, gently boil marinade until reduced to about 1 1/2 cups, 20 to 25 minutes. Drizzle chicken with some of sauce and serve remainder on the side.
- Squeeze juice from lime half all over chicken before serving.
Tips:
- Choose the right cut of chicken: Boneless, skinless chicken breasts or thighs work best for this recipe, as they are lean and cook quickly.
- Don't overcrowd the pan: If you're cooking a large batch of chicken, cook it in batches so that the chicken has enough room to brown properly.
- Cook the chicken until it's cooked through: The internal temperature of the chicken should reach 165°F (74°C) before you remove it from the pan.
- Use a good quality cumin: The cumin is the star of this dish, so make sure you use a good quality ground cumin.
- Serve the chicken with your favorite sides: This chicken goes well with rice, quinoa, or roasted vegetables.
Conclusion:
This cumin chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The cumin gives the chicken a warm and smoky flavor, and the yogurt sauce adds a creamy and tangy touch. Serve this chicken with your favorite sides, and you'll have a meal that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #poultry #easy #chicken #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #chicken-breasts #3-steps-or-less
You'll also love