Baked Cumin Chicken Recipe Recipe For Chicken

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BAKED CUBAN CHICKEN



Baked Cuban Chicken image

This recipe was inspired by a take-out restaurant in Florida and perfected by my mother. For all of you who are looking for a different way to have your chicken, try this recipe! A favorite in this household. Serve with rice and peas or quartered roast potatoes.

Provided by misskim

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h5m

Yield 6

Number Of Ingredients 14

2 (8 ounce) bone-in chicken breasts, cut in half
2 bone-in chicken thighs
2 chicken drumsticks
1 onion, chopped
¾ cup lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons minced garlic
¾ teaspoon ground allspice
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
1 pinch salt and ground black pepper to taste
cooking spray
1 tablespoon vegetable oil

Steps:

  • Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir thoroughly. Cover and refrigerate for 1 hour, or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top.
  • Bake in the preheated oven until juices run clear, about 40 minutes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 9.5 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 3.3 g, Sodium 217.7 mg, Sugar 3.6 g

CUMIN CHICKEN



Cumin Chicken image

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

2 teaspoons ground cumin, divided
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1 tablespoon canola oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup picante sauce
1/4 cup water
1 teaspoon reduced-sodium chicken bouillon granules

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

CHICKEN AND RICE WITH CUMIN AND CILANTRO



Chicken and Rice with Cumin and Cilantro image

Chicken with rice, or arroz con pollo, is a staple at our house. This dish is highly seasoned with cumin, ginger, garlic, and a great deal of cilantro. We like it best when it is made with chicken wings.

Provided by Jacques Pepin

Categories     Meat and Poultry Recipes     Chicken

Time 1h23m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
20 chicken wings, tips removed and sections separated
2 ½ cups coarsely chopped onions
¼ cup coarsely chopped garlic
¼ cup chopped peeled ginger
2 cups long-grain white rice
1 ½ tablespoons ground cumin
2 ½ cups water
2 cups chopped cilantro stems, divided
1 (14 ounce) can diced tomatoes
1 tablespoon sriracha sauce
2 ½ teaspoons salt

Steps:

  • Heat olive oil in a pot large enough to hold chicken wings in a single layer. Add chicken wings; cook until browned, about 8 minutes. Turn wings with tongs; cook until second side is browned, about 8 minutes more. Transfer to a bowl using tongs.
  • Stir onions, garlic, and ginger into the drippings in the pot; cook until fragrant, 2 to 3 minutes. Stir in rice and cumin. Add water, 1 1/2 cup cilantro stems, tomatoes, sriracha sauce, and salt.
  • Return wings to the pot. Bring broth to a boil. Cover, reduce heat to low, and simmer until rice and wings are tender, about 30 minutes. Garnish with remaining 1/2 cup cilantro stems.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 46.3 g, Cholesterol 40.3 mg, Fat 13.8 g, Fiber 2.5 g, Protein 18.1 g, SaturatedFat 3.3 g, Sodium 937.4 mg, Sugar 3.6 g

CUMIN CRUSTED CHICKEN



Cumin Crusted Chicken image

Provided by Bobby Flay

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
1 cup fresh lemon juice
1/2 cup olive oil, plus 3 tablespoons
2 tablespoons honey
Freshly ground black pepper
4 (8-ounce) frenched, skin on chicken breasts
1/3 cup grated cotija cheese
Salt and freshly ground pepper

Steps:

  • Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
  • Preheat oven to 400 degrees F.
  • Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
  • Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.

CUMIN CHICKEN



Cumin Chicken image

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

2 lbs chicken breasts (debone)
1 teaspoon cumin (ground)
1 tablespoon olive oil
1 pinch salt
fresh thyme or dried thyme, to taste
black pepper, to taste
cayenne pepper, to taste (optional)

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.

SOY CUMIN CHICKEN



Soy Cumin Chicken image

Provided by Alexis Touchet

Categories     Chicken     Citrus     Garlic     Marinate     Roast     Quick & Easy     Dinner     Summer     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 14

2 cups soy sauce (16 fl oz)
3/4 cup medium-dry Sherry
1/2 cup plus 1 tablespoon sugar
1/3 cup vegetable oil plus additional for brushing pans
1/4 cup minced garlic (from about 5 large cloves)
3 tablespoons Asian sesame oil
3 tablespoons ground cumin
1 tablespoon dried hot red-pepper flakes
10 chicken wings (2 lb total)
6 chicken breast halves with skin and bones (4 1/2 lb total)
6 chicken drumsticks (2 lb total)
6 chicken thighs (2 lb total)
1/2 lime
Accompaniment: lime wedges

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.

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