Roast Chicken With Cumin Paprika And Allspice Recipes

ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE

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, PAPRIKA AND ALLSPICE

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.

ROASTED PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
• In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
• Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT

Steps:

• Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
• Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
• Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
• Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.

ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC

Steps:

• Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
• Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
• Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.

PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.