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 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.
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
LEMON-CUMIN CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
- For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.
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.
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.
ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE
An easy way to give roast chicken some character is to baste it with flavorful liquid. Contrary to conventional wisdom, this does nothing to keep the bird moist. Even a very lean bird remains moist as long as it isn't overcooked. But the liquid adds flavor to the skin and creates a ready-made sauce that can be spooned over the chicken as you serve it. If you add some sugar or other sweetener to the basting liquid, the bird gains a mahogany color that you have to see to believe. As it heats, the sugar caramelizes, becoming thicker and stickier and turning the chicken's skin crisp and gorgeous. The result is not overly sweet, because caramelized sugars have a bitter, complex component. I prefer honey to sugar and like to combine it - as I do here - with orange juice and ground cumin, which together add acidity and even more complexity. This aromatic mix creates pan juices that can be spooned over rice or sopped up with bread.
Provided by Mark Bittman
Categories dinner, weekday, roasts, times classics, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 22 grams, Carbohydrate 40 grams, Fat 35 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 37 grams, TransFat 0 grams
BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA
Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
CUMIN-SCENTED CHICKEN CURRY
This curry improves if you make it ahead, it gives the flavours time to mingle
Provided by Roopa Gulati
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
- Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
- Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.
Nutrition Facts : Calories 810 calories, Fat 59 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 60 grams protein, Sodium 0.76 milligram of sodium
CUMIN CHICKEN WITH APPLES
A mixture of onions, apples and mushrooms seasoned with cumin and Worcestershire sauce enhances this tender chicken dish from field editor Raymonde Bourgeois, Swastika, Ontario.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown chicken in butter. Transfer to a greased 13x9-in. baking dish. In the drippings, saute apples, onions and mushrooms until apples are crisp-tender. Stir in the flour, soup, water, cumin, Worcestershire sauce, salt and pepper. Pour over chicken., Cover and bake at 350° for 1 hour or until a thermometer reads 180° Sprinkle with chili powder. Serve with rice.
Nutrition Facts : Calories 464 calories, Fat 26g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 1263mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.
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.
More about "cumin recipes chicken"
CUMIN BAKED CHICKEN THIGHS RECIPE - TODD PORTER AND …
From foodandwine.com
5/5 (2)Total Time 45 minsServings 4
- In a large bowl combine the olive oil, ground cumin, soy sauce and garlic. Toss the chicken in the marinade.
- Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over, and then bake for another 10 minutes, until cooked through.
CUMIN CHICKEN (JEERA CHICKEN) RECIPE BY RANJANI - NDTV …
From food.ndtv.com
4/5 (4)Category MainServings 4Total Time 55 mins
BUFFALO HUNTER'S CHICKEN - COOKING CIRCLE
From cookingcircle.com
SPICY CUMIN & GINGER CHICKEN DRUMSTICKS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
LEMON-CUMIN CHICKEN RECIPE | GIADA DE LAURENTIIS | COOKING ...
From cookingchanneltv.com
DELICIOUS COCONUT CUMIN CHICKEN RECIPE
From traditionalcookingschool.com
CUMIN CHICKEN BREASTS | CANADIAN LIVING
From canadianliving.com
GARLIC, CHILE, AND CUMIN ROAST CHICKEN RECIPE | LEITE'S ...
From leitesculinaria.com
ROAST CHICKEN WITH GARLIC AND CUMIN RECIPE - JACQUELINE ...
From foodandwine.com
CUMIN CHICKEN CURRY - EASY JEERA MURGH - THE CURRY GUY
From greatcurryrecipes.net
CUMIN RECIPES | ALLRECIPES
From allrecipes.com
10 CUMIN RECIPES THAT ARE FULL OF FLAVOR - INSANELY GOOD
From insanelygoodrecipes.com
CUMIN CHICKEN - NORAH'S COOKING DIARY
From norahcookingdiary.com
CUMIN CHICKEN STIR FRY | BEST CHICKEN RECIPES | CHICKEN ...
From tastelife.tv
ORANGE CUMIN ROAST CHICKEN - COOKING MANIAC
From cookingmaniac.com
TURMERIC AND CUMIN RUBBED CHICKEN - TRACI D MITCHELL
From tracidmitchell.com
10 BEST CUMIN CHICKEN TURMERIC RECIPES | YUMMLY
From yummly.com
GARLIC AND CUMIN RUBBED CHICKEN - PATI JINICH
From patijinich.com
GEERA CHICKEN | CUMIN CHICKEN | 20 MINS - COOKING WITH RIA
From cookingwithria.com
ONE PAN CUMIN CHICKEN IN 30 MINUTES - YOUTUBE
From youtube.com
CUMIN CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
CUMIN-CRUSTED CHICKEN BREASTS - DELICIOUS LIVING
From deliciousliving.com
10 BEST CUMIN AND CORIANDER CHICKEN RECIPES | YUMMLY
From yummly.com
CUMIN CHICKEN AND RICE (30 MINUTES!) - NO SPOON NECESSARY
From nospoonnecessary.com
EASY TURMERIC CHICKEN {15 MINUTES} - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
CUMIN GRILLED CHICKEN BREASTS ... - RECIPES JUST 4U
From recipesjust4u.com
EASY, CREAMY LEMON CUMIN CHICKEN-ONE PAN DISH | CHEF JANET
From chefjanetk.com
CHICKEN RUB RECIPE WITH CUMIN - BBQ RUBS
From bbqrubs.com
SPICY CUMIN CHICKEN THIGHS WITH GREEN BEANS - RED HOUSE SPICE
From redhousespice.com
CHICKEN BREASTS BAKED IN GARLIC CUMIN TOMATO SAUCE
From thriftyfoods.com
LEMON CUMIN BAKED CHICKEN - MY BODY MY KITCHEN
From mybodymykitchen.com
CUMIN & LEMON CHICKEN WITH SPICED RICE RECIPE | WAITROSE ...
From waitrose.com
CUMIN RECIPES CHICKEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CUMIN AND PAPRIKA CHICKEN DRUMSTICKS | PALEO LEAP
From paleoleap.com
CHICKEN AND CUMIN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GARLIC-CUMIN CHICKEN RECIPE | RECIPELAND
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love