Cumin Chicken Recipes

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

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.

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.

Steps:

• For the rub:
• Mix ingredients in a small bowl and set aside until ready to use.
• For the basting liquid:
• Combine the ingredients in small bowl and place by the grill with a brush for basting.
• Place chicken breast down. Grab tail and cut along the back bone, do the same on the other side and remove the back bone.
• Add the marinade to a resealable bag and add the chicken. Let marinate for 1 to 2 hours in the refrigerator.
• Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes.
• Remove the chicken from the refrigerator and place the bone sides down. Tuck legs and wings to breast. Butcher string is great for this, just cross the legs and tie them so that only the joint of the thigh is touching the grill. Grill over direct flame or high heat for 10 to 15 minutes with the grill closed.
• After 10 to 15 minutes turn the heat to medium-low or move chicken from direct heat and grill until cooked through, basting every 15 minutes.
• When cooked through, remove the chicken from the grill and peel off the skin. Place the chicken, flesh side down, on the grill over high heat to get grill marks. Place the reserved skin on the top level of grill to crisp. Transfer the chicken to a serving platter. Chop the crisped skin on a cutting board and sprinkle over the chicken.

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.

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.

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.

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.

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.

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.

Steps:

• Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
• Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
• Divide chicken, fruit, and vegetables among 4 plates and top with mint.

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.

Steps:

• Place chicken between 2 sheets of plastic wrap. Pound to 1/2-inch thickness using a mallet. Combine cumin and cayenne in a small bowl and rub over chicken.
• Heat oil over medium heat in a large skillet. Cook and stir chicken in the hot oil until browned and no longer pink in the center, about 4 minutes per side. Transfer chicken to a cutting board.
• Return the skillet with its drippings to medium heat. Add diced tomatoes, onion, and bell pepper. Cook and stir for 1 minute. Stir in beans, corn, and water until just heated through, 1 to 2 minutes. Remove from heat.
• Transfer tomato mixture to a serving bowl and toss with cilantro and red wine vinegar. Season with salt and pepper. Slice chicken and arrange with avocado on top of beans.

Steps:

• Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer. Transfer to a platter; let rest for 5 minutes.
• Cut chicken into 1/2" cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.

Steps:

• In a large stew pot combine everything except the chicken.
• Stir until all is well mixed. Bring to a boil the reduce heat, cover and simmer for about 20 minutes Stirring occasionally.
• Add chicken, cover and simmer for another half hour or more, stirring occasionally, until chicken is cooked through.
• Serve with rice.

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.

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.

Steps:

• Heat pan and dry-roast 1 tablespoons of the cumin seeds until they turn fragrant - set aside.
• Heat the oil in a pan and fry the remaining cumin seeds, peppercorns and cardamoms, till aromatic.
• Add the chillies, garlic and ginger.
• Add the ground coriander and cumin, and salt, and cook for another 2-3 minutes.
• Add the chicken pieces, stir and mix thoroughly with the spices.
• Cover pan and simmer for 20 minutes approximately.
• Add the garam masala and the reserved cumin seeds (from the first step), and allow to cook an additional 5 minutes.
• Garnish with chopped cilantro and serve with a raita on the side if desired.

Steps:

• Combine oil, lime juice, cumin& salt in a plastic bag.
• Add 4 chicken breasts, seal and refrigerate overnight.
• Place on greased barbecue and grill over medium high heat.
• Grill about 10 minutes turning often.
• Garnish with lime slices, red pepper& cilantro.

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.