Cumin And Sea Salt Rubbed Chicken Recipes

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CUMIN-RUBBED CHICKEN NOODLE SOUP



Cumin-Rubbed Chicken Noodle Soup image

This soup is easy on the wallet, and it lends itself to lots of substitutions: Try pearl couscous instead of noodles, or swap steak rub for the cumin.

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon ground cumin
1 tablespoon extra-virgin olive oil
1 jalapeño pepper, chopped
1 cup frozen pearl onions, thawed and halved
1/4 cup sofrito
1 teaspoon roasted chicken soup base
8 ounces broad egg noodles
2 tablespoons chopped fresh cilantro

Steps:

  • Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature.
  • Heat the olive oil in a soup pot over medium-high heat. When the oil begins to swirl, add the chicken, skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate. (The goal here is to just get flavor and fat from the chicken, not cook it.)
  • Add the jalapeño, pearl onions and a pinch of salt to the pot. Cook, moving the veggies around, until they become golden in spots, about 4 minutes. Add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes.
  • Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken.

SPICE RUBBED ROAST CHICKEN



Spice Rubbed Roast Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h15m

Yield 2 to 4 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
Zest of 1 lemon, the lemon quartered
One 3-pound chicken, giblets removed
6 cloves garlic, crushed
3 fresh bay leaves
2 medium onions, sliced into 3 rings each
2 tablespoons unsalted butter, melted and cooled

Steps:

  • Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
  • When you are ready to cook, preheat the oven to 425 degrees F.
  • Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
  • Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

SALT-RUBBED ROAST CHICKEN WITH LEMON & THYME



Salt-Rubbed Roast Chicken with Lemon & Thyme image

From Tom Douglas of the Dahlia Lounge in Seattle. I admit it - when I first saw the amount of salt in this recipes I thought, "WHAT?" but Chef Douglas is incredible so I decided to trust him and try this recipe just like he said to. What can I say - it's just delicious. My favorite way to roast a chicken now. You will be converted, too, once you try it. Great with mashed potatoes.

Provided by P48422

Categories     Chicken

Time 9h

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons kosher salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons chopped freesh thyme, stems reserved to stuff into the cavity
3 1/2 lbs chicken, excess fat trimmed,rinsed inside and out and patted dry with paper towels
1 lemon, quartered
4 cloves garlic
3 tablespoons unsalted butter, melted

Steps:

  • Mix the salt, pepper and thyme.
  • Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
  • Refrigerate uncovered overnight or for at least 8 hours.
  • Oven to 400 degrees F.
  • Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
  • Brush the chicken with some of the melted butter.
  • Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
  • The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
  • Let the chicken rest for at least 10 minutes before carving.

FRIED CHICKEN DRUMSTICKS WITH CUMIN SALT



Fried Chicken Drumsticks with Cumin Salt image

Categories     Chicken     Dairy     Fry     Quick & Easy     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 7

1 cup well-shaken buttermilk
1 tablespoon ground cumin
6 chicken drumsticks
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable oil

Steps:

  • In a large sealable plastic bag combine buttermilk and 1/2 tablespoon cumin. Add drumsticks and seal bag, pressing out excess air. Marinate drumsticks at room temperature 15 minutes. In another plastic bag combine flour and salt and pepper to taste. In a small cup stir together remaining 1/2 tablespoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • In a 4 1/2- to 5-quart kettle (preferably cast-iron) heat oil until a deep-fat thermometer registers 345° F. Just before oil reaches 345° F. drain half of drumsticks. Add drumsticks to bag with flour mixture and shake to coat, knocking off excess. Using tongs lower floured drumsticks carefully into hot oil. Fry drumsticks, turning occasionally and regulating heat to keep oil at a constant 345° F., until mahogany-colored and cooked through, about 12 minutes. Transfer fried drumsticks with tongs to a rack set over paper towels to drain and season while hot with half of cumin salt. Prepare remaining drumsticks in same manner.

CUMIN RUBBED CHICKEN WITH AVOCADO SALSA



Cumin Rubbed Chicken with Avocado Salsa image

Browned chicken breasts with cumin are served with a chunky salsa made with avocado, cucumber, tomato and fresh cilantro.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Yield 4

Number Of Ingredients 11

1 teaspoon salt, divided
½ teaspoon cumin
¼ teaspoon ground red pepper, or more to taste
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
½ cup diced cucumber
¼ cup diced red onion
¼ cup chopped fresh cilantro
2 tablespoons lime juice

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.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 8.6 g, Cholesterol 65.9 mg, Fat 12.4 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 1.9 g, Sodium 663.7 mg, Sugar 2.4 g

HERB SEA SALT-RUBBED CHICKEN THIGHS RECIPE BY TASTY



Herb Sea Salt-Rubbed Chicken Thighs Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, herb sea salt, olive oil

Provided by Greg Perez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 3

8 bone-in, skin-on chicken thighs
2 tablespoons herb sea salt
3 tablespoons olive oil

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper and set a wire rack inside.
  • Pat the chicken thighs dry with a paper towel. Generously season the chicken on both sides with the herb salt, rubbing underneath the skin. Let sit for 15-20 minutes to draw out the moisture from the chicken skin, which will result in crispier chicken.
  • After resting, pat the chicken thighs dry once more to remove any excess moisture. Drizzle the olive oil under the skin and rub into the chicken.
  • Place the chicken thighs skin-side up on the wire rack. Bake for 30 minutes, until the skin is crispy and the internal temperature reaches 155-160˚F (68-71˚C).
  • Let the thighs rest for 15 minutes to bring the internal temperature to 165˚F (75˚C) and to let the juices settle.
  • Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 0 grams, Fat 22 grams, Fiber 0 grams, Protein 63 grams, Sugar 0 grams

ROASTED CINNAMON-RUBBED CHICKEN



Roasted Cinnamon-Rubbed Chicken image

An easy spice rub takes roasted chicken legs to the next level. Cinnamon is the star ingredient while ground cumin and fresh ginger play supporting roles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Yield Serves 4

Number Of Ingredients 7

1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 tablespoon grated fresh ginger
1 tablespoon extra-virgin olive oil
4 whole chicken legs (2 1/2 pounds)

Steps:

  • Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.
  • Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve.

ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE



Roast Chicken with Cumin, Paprika and Allspice image

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

1 6- to 6 1/2-pound roasting chicken
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large lemon, halved

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.

CUMIN-RUBBED CHICKEN WITH AVOCADO SALSA



Cumin-Rubbed Chicken with Avocado Salsa image

Turn up the heat with this spicy chicken dish featuring Avocados from Mexico.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 11

1 teaspoon salt, divided
½ teaspoon cumin
¼ teaspoon ground red pepper
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
½ cup diced cucumber
¼ cup diced red onion
¼ cup chopped fresh cilantro
2 tablespoons lime juice

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, lime juice and remaining 1/2 teaspoon salt.
  • Serve over with whole grain couscous or rice, if desired.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 8.6 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 4.3 g, Protein 25.4 g, SaturatedFat 2.3 g, Sodium 646.1 mg, Sugar 2.4 g

CUMIN AND SEA SALT RUBBED CHICKEN



Cumin and Sea Salt Rubbed Chicken image

Make and share this Cumin and Sea Salt Rubbed Chicken recipe from Food.com.

Provided by ShakenCake

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon cumin seed
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seed
4 dried red chilies
1/2 teaspoon turmeric powder
1 teaspoon sea salt
800 g chicken, marylands trimmed
olive oil, for brushing

Steps:

  • Preheat the oven to 180c.
  • Place the cumin, peppercorns, coriander seeds, chillies, turmeric, and salt in a mortar and pestle and grind until it forms a powder.
  • Use a small sharp knife to slash the skin of the chickens.
  • Brush with the oil and rub in the cumin and sea salt rub. Place the chicken, skin side on a baking tray and roast for 30 minutes or until the skin is golden and crispy and the chicken is cooked through.
  • Serve with your favourite blanched greens and truss tomatoes.

Nutrition Facts : Calories 451.6, Fat 30.5, SaturatedFat 8.7, Cholesterol 150, Sodium 726.1, Carbohydrate 4.6, Fiber 0.9, Sugar 2.4, Protein 38.2

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