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
CUMIN CRUSTED CHICKEN
Provided by Bobby Flay
Time 1h40m
Yield 4 servings
Number Of Ingredients 8
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.
SMOKY CUMIN BAKED CHICKEN
This is a super easy cumin chicken dish that I made throwing in a couple ingredients that I felt like....it's awesome and flavorful!
Provided by vin can cook
Categories Chicken Tenders
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- Whisk garlic, lime juice, red pepper flakes, oil, salt and pepper together together in a bowl for the marinade and coat the chicken pieces thoroughly. Set aside for 30 to 40 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with nonstick spray.
- Heat oil for sauce in a skillet over medium-high heat. Saute onion and garlic until onion is golden brown and soft, 5 to 7 minutes. Add sliced mushrooms and saute until soft, about 1 minute.
- Add tomatoes, cumin, cayenne, salt, and pepper. Pout in chicken broth and red wine and cook on high heat until red wine reduces. To thicken the sauce, add cornstarch and whisk quickly so there are no lumps. Cook until the sauce is medium thick.
- Arrange the chicken pieces in the prepared baking dish in one single layer. Pour sauce over the chicken and spread evenly. Top with bread crumbs and Parmesan cheese.
- Bake in the preheated oven until bread crumbs are brown and chicken is no longer pink in the centers, 25 to 30 minutes.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 19 g, Cholesterol 144.8 mg, Fat 14.5 g, Fiber 2.6 g, Protein 57.2 g, SaturatedFat 3.7 g, Sodium 776 mg, Sugar 5.2 g
CUMIN GRILLED CHICKEN BREASTS
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (1 serving equals 5 ounces chicken breast)
Number Of Ingredients 6
Steps:
- Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.
- Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 80 milligrams, Sodium 360 milligrams, Protein 29 grams
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.
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.
ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE
Provided by Renee Werbin
Categories Chicken Poultry Roast Low Carb Wheat/Gluten-Free Dinner Spice Winter Bon Appétit Atlanta Georgia Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. 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°F, about 1 hour longer. Transfer to platter; let stand 15 minutes.
CRUMB-COATED BAKED CHICKEN
This light, oven-fried chicken has a pretty golden coating and a slightly crunchy texture. "My family really loves this, and I like that it has less fat than traditional fried chicken," relates Suzanne Zick from Maiden, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray; set aside. , In a shallow bowl, combine buttermilk and hot pepper sauce. In another shallow bowl, combine the bread crumbs, cornmeal and seasonings. Dip chicken in buttermilk mixture, then roll in crumb mixture. Place bone side down in prepared pan., Spritz chicken with cooking spray. Bake at 425° for 15-20 minutes. Remove from oven; spritz again with cooking spray. Bake 15-20 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 197 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
BAKED CUBAN CHICKEN
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
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
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