Skillet Chicken With Cumin Paprika And Mint Recipes

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SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT



Skillet Chicken With Cumin, Paprika and Mint image

Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling family meal that's easy to return to again and again. White rice does a fine job rounding out this meal, and cooks quickly. But, if brown rice is more your speed, look for the sprouted short-grain variety, which cooks faster than regular brown rice and reaches al dente just as the chicken begins to split into tender morsels. (To cook the rice even faster, soak it while you marinate the chicken.) Cooking this on the stove yields crisp rice bits along the bottom of the pan, especially nice against the tender, flavorful chicken. Since even the best shawarma is only as good as its bright flavors, be generous with mint, parsley, yogurt and lime: the more, the better.

Provided by Sarah Copeland

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 lemons, juiced
1/3 cup olive oil
6 garlic cloves, peeled and smashed
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
2 teaspoons ground paprika
1/2 teaspoon ground turmeric
1 1/2 pounds bone-in, skin-on chicken thighs (about 4)
1 yellow onion, peeled and chopped
1 1/2 cups long-grain white or sprouted short-grain brown rice
2 3/4 cups boiling water
1 cinnamon stick
1/2 cup raisins
1/2 cup chopped fresh mint, for serving
2 tablespoons chopped fresh parsley, for serving
Plain yogurt, for serving
Lime wedges, for serving

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.

Nutrition Facts : @context http, Calories 887, UnsaturatedFat 34 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 860 milligrams, Sugar 13 grams, TransFat 0 grams

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE



Bobby Flay's Pan-Roasted Chicken With Mint Sauce image

Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.

Provided by Sam Sifton

Time 40m

Yield 4 servings

Number Of Ingredients 16

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughlychopped
1 serrano chile, seeds removed androughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly groundblack pepper.

Steps:

  • Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
  • Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
  • Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
  • Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

PAPRIKA CHICKEN THIGHS AND RICE SKILLET



Paprika Chicken Thighs and Rice Skillet image

This chicken thigh and rice skillet supper cooks together in one pot for an easy, relatively hands-off, all-in-one dinner that is full of smoky paprika flavor.

Provided by fabeveryday

Categories     Chicken Thighs

Time 1h15m

Yield 5

Number Of Ingredients 15

1 teaspoon ground paprika
1 teaspoon seasoning salt
½ teaspoon garlic powder
1 ¼ pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1 ½ cups long-grain white rice
2 cups chicken stock
1 (14.5 ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon ground paprika
½ teaspoon seasoning salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
  • Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
  • Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
  • Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
  • Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 54.7 g, Cholesterol 70.2 mg, Fat 11.7 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 2.9 g, Sodium 726.1 mg, Sugar 1.4 g

ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE



Roast Chicken with Cumin, Paprika and Allspice image

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

1 (6 lb) roasting chickens
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.
  • 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.

CHICKEN WITH LEMON, CUMIN, AND MINT



Chicken with Lemon, Cumin, and Mint image

Provided by Lori Longbotham

Categories     Chicken     Citrus     Broil     Marinate     Picnic     Dinner     Lemon     Mint     Spice     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Zest of 1 lemon, removed with a vegetable peeler
1/2 cup fresh lemon juice (about 2 large lemons)
1/3 cup lemon oil or olive oil
2 tablespoons finely shredded fresh mint leaves
2 garlic cloves, minced
1/2 teaspoon paprika, preferably hot
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 chicken wings, bony tips removed and discarded
4 boneless chicken thighs, halved lengthwise
Lemon wedges for serving

Steps:

  • 1. Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
  • 2. Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.
  • 3. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
  • To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.

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