Cumin Crusted Chicken Recipes

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CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA



Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa image

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

8 bone-in, skin-on chicken thighs
1/4 cup (2 fl oz/60 ml) canola oil
1/4 cup (1 oz/30 g) Cumin Crust Rub
For the Tomatillo Salsa
7 large tomatillos, papery husks removed, and cut in half
1 jalapeño chile, halved lengthwise and seeded
1/4 cup (2 fl oz/60 ml) fresh lime juice
1 tablespoon olive oil
1/2 cup (3/4 oz/20 g) chopped fresh cilantro
Kosher salt

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.

CRUSTED BAKED CHICKEN



Crusted Baked Chicken image

Coating your chicken with flour before dipping it in buttermilk and rolling it in crumbs, help make it crisp. Moist and tender, this mouth- watering chicken is covered with a seasoned bread-crumb mixture and then baked golden brown.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 cup dry bread crumbs
1 tablespoon seafood seasoning
1/2 teaspoon garlic salt
1/2 teaspoon Creole seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3/4 cup buttermilk
1/2 cup all-purpose flour
1 broiler/fryer chicken (4 to 5 pounds), cut up
1 tablespoon butter, melted

Steps:

  • In a shallow bowl, combine the first eight ingredients. Place buttermilk and flour in separate shallow bowls. Coat chicken with flour, then dip in buttermilk and coat with bread crumb mixture. Place on a greased 15x10x1-in. baking pan. Let stand for 10 minutes., Bake, uncovered, at 350° for 45 minutes. Drizzle with butter. Bake 10-15 minutes longer or until juices run clear.

Nutrition Facts : Calories 463 calories, Fat 22g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 816mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 41g protein.

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

AMAZING CRUSTED CHICKEN



Amazing Crusted Chicken image

This is my husband's favorite meal for me to cook. The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo may cause some areas to be a little mushy but it still tastes amazing!

Provided by Chefbound

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h

Yield 4

Number Of Ingredients 7

2 cups cheese flavored crackers (such as Cheez-It®), crushed
1 cup French-fried onions, crushed
½ cup Italian bread crumbs
2 teaspoons sesame seed, toasted
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves - cut in half
3 tablespoons mayonnaise

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
  • Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
  • Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
  • Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 806.4 calories, Carbohydrate 55.9 g, Cholesterol 74.6 mg, Fat 48.3 g, Fiber 1.8 g, Protein 32.3 g, SaturatedFat 13.3 g, Sodium 1273.5 mg, Sugar 1.1 g

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



Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce with Green Onion Pesto Mashed Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 2h1m

Yield 4 servings

Number Of Ingredients 33

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
Mango Garlic Sauce, recipe follows
Green Onion Pesto Mashed Potatoes, recipe follows
8 cups homemade chicken stock (do not use canned for this recipe)
8 whole black peppercorns
1 head roasted garlic, pureed
3 cups red wine vinegar
1 cup white wine vinegar
1 1/2 cups granulated sugar
3 mangos, peeled, pitted and pureed
Salt and freshly ground pepper
4 pounds baking potatoes, like russets, peeled and cut into large cubes
4 tablespoons unsalted butter
1 cup heavy cream, scalded
Green Onion Pesto, recipe follows
Salt and freshly ground pepper
2 tablespoons pumpkin seeds
2 cloves garlic
6 spinach leaves
3 tablespoons chopped cilantro
6 green onions, coarsely chopped
3 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons grated Parmesan
2 tablespoons honey
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.
  • 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.

SPICY CUMIN-CRUSTED GLAZED CHICKEN BREASTS



Spicy Cumin-Crusted Glazed Chicken Breasts image

Make and share this Spicy Cumin-Crusted Glazed Chicken Breasts recipe from Food.com.

Provided by yensid54

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

4 boneless skinless chicken breasts
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon pepper
3 teaspoons cayenne pepper
1 teaspoon salt
1 cup low sodium chicken broth
1 (10 ounce) jar apricot preserves
1 garlic clove, minced, mashed with
1 teaspoon salt
2 jalapeno peppers, seeded and minced
1 tablespoon onion, chopped
2 tablespoons parsley, chopped, divided use
1 lime, juice of
2 tablespoons canola oil
4 parsley sprigs
1 lime, thinly sliced

Steps:

  • Between 2 sheets plastic wrap, place chicken and gently pound to uniform thickness. Sprinkle both sides with cumin, coriander, cinnamon, pepper, cayenne pepper and salt.
  • In saucepan, place chicken broth and apricot preserves; bring to boil over high heat. Add garlic and cook until mixture is reduced by half and glaze is formed. Remove from heat and stir in jalapeno peppers, onion, 1 tablespoon of the parsley and lime juice.
  • Place oil in large ovenproof frypan; heat to medium-high heat and add chicken, quickly browning on both sides. Place pan in 350 degree F. oven and bake about 5 minutes or until fork can be inserted in chicken with ease.
  • Arrange chicken on platter; spoon glaze over and around chicken. Sprinkle with remaining parsley. Garnish with parsley sprigs and lime slices.

Nutrition Facts : Calories 473.7, Fat 10, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1304.5, Carbohydrate 71.8, Fiber 2.6, Sugar 37.9, Protein 30.3

SMOKY CUMIN BAKED CHICKEN



Smoky Cumin Baked Chicken image

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

3 cloves garlic, crushed
1 tablespoon lime juice
1 teaspoon red pepper flakes
1 teaspoon olive oil
salt and ground black pepper to taste
8 large (blank)s chicken tenders
nonstick cooking spray
1 tablespoon olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 (8 ounce) package sliced fresh mushrooms
2 medium tomatoes, crushed
1 teaspoon ground cumin
1 teaspoon cayenne pepper
salt and ground black pepper to taste
1 ½ cups chicken broth
1 cup red wine
1 tablespoon cornstarch
¼ cup seasoned bread crumbs, or as needed
¼ cup grated Parmesan cheese, or to taste

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-CRUSTED CHICKEN CHEDDAR QUESADILLAS W/ BASIL SOUR CREAM



Cumin-Crusted Chicken Cheddar Quesadillas W/ Basil Sour Cream image

Recipe courtesy of Chef Jack McDavid, Jack's Firehouse, Philadelphia, on behalf of the American Dairy Association

Provided by Lavender Lynn

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne pepper
4 chicken breasts, skinless, boneless (about 1 1/2 pounds)
2 tablespoons unsalted butter
2 portabello mushroom caps, cleaned and thinly sliced
1 small red onion, thinly sliced, salt and pepper, to taste
1 cup basil leaves, loosely packed
2 garlic cloves
salt and pepper, to taste
2 cups sour cream
6 (12 inch) flour tortillas
3/4 lb cheddar cheese, grated

Steps:

  • For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.
  • For sautéed mushrooms: Heat butter in a sauté pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.
  • For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.
  • To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.
  • Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.

SPICE-CRUSTED CHICKEN WITH ASIAN SLAW



Spice-crusted chicken with Asian slaw image

Griddle lean chicken breasts marinated in Chinese spices and serve with shredded cabbage and onion

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 23m

Number Of Ingredients 10

4 skinless, boneless chicken breasts
2 tbsp sesame oil
1 tsp each chilli flakes , cumin seeds and Sichuan peppercorns
3 tbsp soft brown sugar
3 tbsp soy sauce
juice 1 lemon , plus lemon halves to serve
½ small white cabbage , finely shredded
1 red onion , sliced
1 red chilli , deseeded and chopped
small handful coriander sprigs, to serve

Steps:

  • Slice most of the way through each chicken breast lengthways, and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
  • Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
  • In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
  • Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through. Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.

Nutrition Facts : Calories 280 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.3 milligram of sodium

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From webetutorial.com


10 BEST CUMIN AND CORIANDER CHICKEN RECIPES | YUMMLY
2022-07-17 Lemon Coriander Chicken Curry Glebe Kitchen. chili powder, vegetable oil, cumin powder, coriander powder, chicken stock and 8 more.
From yummly.com


SPICY CUMIN-CRUSTED CHICKEN & ORANGE-CHIPOTLE SAUCE RECIPE
Step 2. Combine the first 3 ingredients in a small bowl. Rub both sides of chicken with the spice mixture. Place chicken on grill rack coated with cooking spray; cover and grill 6 minutes. Step 3. Uncover the chicken, and brush with 1/2 cup Orange-Chipotle Sauce; cook for 6 minutes or until done, turning once.
From myrecipes.com


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