Chicken In Cumin Sauce Recipes

CUMIN CHICKEN

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.

CHICKEN IN CUMIN SAUCE

Steps:

• In a large stew pot combine everything except the chicken.
• Stir until all is well mixed. Bring to a boil the reduce heat, cover and simmer for about 20 minutes Stirring occasionally.
• Add chicken, cover and simmer for another half hour or more, stirring occasionally, until chicken is cooked through.
• Serve with rice.

CHICKEN IN CUMIN SAUCE

Steps:

• In a large stew pot combine everything except the chicken. Stir until all is well mixed. Bring to a slow boil then reduce heat, cover, and simmer for about twenty minutes, stirring occasionally.
• Add chicken, cover, and simmer for another half hour or more, stirring occasionally, until chicken is throughly cooked.

CUMIN CRUSTED CHICKEN WITH COTIJA AND MANGO-GARLIC SAUCE WITH GREEN ONION PESTO MASHED POTATOES

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.
• Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.
• Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl.
• Place both vinegars in a separate medium saucepan and cook until reduced by 1/2. Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly.
• Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper.
• Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25 to 30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix until combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste.
• Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth.
• With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.

ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE

Steps:

• In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Line a sheet pan with aluminum foil and top with a cooling rack.
• Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
• In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
• What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.

SMOKY CUMIN BAKED CHICKEN

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.

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.

CUMIN DUSTED CHICKEN BREASTS WITH GUACAMOLE SAUCE

Steps:

• To prepare sauce, combine first 8 ingredients and set aside (keep chilled in fridge while you prepare the rest of the meal).
• Preheat oven to 400.
• To prepare chicken, combine brown sugar, 1 tsp cumin, 1/2 tsp salt & 1/2 tsp black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium high heat. Add chicken, cook 3 minutes or until browned. Turn chicken over, place pan in over and bake at 400 for 10 minutes or until done. Serve chicken with guacamole sauce.
• Cooking Light magazine says that 1 breast and 3 tbsp sauce equals one serving.

CUMIN RUBBED CHICKEN WITH AVOCADO SALSA

Steps:

• In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
• In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
• Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
• Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE

Steps:

• Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
• Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
• After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.

BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA

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.