Mickeys Cumin Baked Chicken Recipes

Steps:

• Season chicken parts with salt and pepper.
• Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
• Place oven rack on the top third of the oven and heat to 425 degrees.
• Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
• Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
• Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
• Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

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:

• 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:

• Preheat oven to 400 Degrees Wash and cut cut chicken into seperate pieces. Pat dry. Season both sides with Salt and Pepper. In a Bowl mix 2 eggs with 2 tablespoons water, Set Aside In a seperate dish mix corn flake crumbs and the rest of the seasonings. Start with one piece of Chicken and dip it in egg mixture. Then dip chicken in Corn Flake Crumbs and coat all sides. Put on a cookie sheet. Do the same with the rest of the chicken pieces. Bake at 400 degrees for 45 minutes.

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:

• 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.