Best 20 Cumin Chicken Recipes

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Cumin chicken is a flavorful and aromatic dish that can be easily prepared at home. The combination of cumin, garlic, and ginger creates a tantalizing aroma that fills the kitchen and entices the senses. This dish is a popular choice for a quick and easy weeknight meal, as it requires minimal preparation and cooking time. Cumin chicken can be served with a variety of sides, such as rice, quinoa, or roasted vegetables, making it a versatile option for any occasion. Whether you are a seasoned cook or a novice in the kitchen, this recipe is sure to impress your taste buds and leave you craving more.

Here are our top 20 tried and tested recipes!

CUMIN CHICKEN



Cumin Chicken image

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

2 teaspoons ground cumin, divided
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1 tablespoon canola oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup picante sauce
1/4 cup water
1 teaspoon reduced-sodium chicken bouillon granules

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

BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA



Braised Chicken With Tomatoes, Cumin and Feta image

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

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
Kosher salt and black pepper
2 teaspoons plus 1 tablespoon ground cumin
3 tablespoons olive oil
1 medium red onion, thinly sliced (about 2 ½ cups)
3 large garlic cloves, minced or grated
1 to 2 tablespoons harissa paste
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/4 packed cup roughly chopped cilantro or flat-leaf parsley leaves and fine stems
Crusty bread or herbed rice, for serving

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.

CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS



Chicken Thighs With Cumin, Cayenne and Citrus image

Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 cloves garlic, peeled
1 small onion, quartered
1 tablespoon fresh oregano, or 1 teaspoon dried
2 teaspoons ground cumin
1/4 teaspoon cayenne, or to taste
Pinch ground cloves
Salt and pepper
1 tablespoon peanut or other oil
2 tablespoons orange juice, preferably freshly squeezed
2 tablespoons freshly squeezed lime juice
About 1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones
Chopped cilantro for garnish

Steps:

  • Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
  • Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
  • Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 2 grams, TransFat 0 grams

SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC



Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric image

The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.

Provided by Alison Roman

Categories     dinner, lunch, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
Kosher salt and freshly ground pepper
1 1/2 cups full-fat Greek yogurt, divided
5 tablespoons fresh lemon juice, divided
2 teaspoons ground turmeric, divided
2 (15-ounce) cans chickpeas, drained and rinsed
1 tablespoon fennel seed
1 teaspoon ground cumin
1 large red onion, thinly sliced, divided
2 tablespoons olive oil
1/2 cup mint or cilantro leaves, torn

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.

Nutrition Facts : @context http, Calories 1108, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 62 grams, Fiber 16 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1896 milligrams, Sugar 14 grams, TransFat 0 grams

SHEET-PAN CUMIN CHICKEN THIGHS WITH SQUASH, FENNEL, AND GRAPES



Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes image

Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.

Provided by Anna Stockwell

Categories     Chicken     Low Fat     Kid-Friendly     Low Cal     Mint     Fennel     Squash     Healthy     Low Cholesterol     Sheet-Pan Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons
1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact
1/2 pound seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves
Special equipment:
An 18x13" rimmed baking sheet

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.

LEMON-CUMIN CHICKEN



Lemon-Cumin Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1/4 cup fresh lemon juice (from 1 large lemon)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
Four 4- to 6-ounce boneless skinless chicken breasts
1 1/2 packed cups fresh mint leaves (about 1 large bunch)
1 packed cup baby spinach leaves
1/2 cup grated Parmesan
1/3 cup chopped walnuts, toasted (see Cook's Note)
2 teaspoons fresh lemon juice (from 1/2 a large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, peeled and smashed
1/2 cup extra-virgin olive oil
Vegetable oil cooking spray

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.

CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA



Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa image

Provided by Fred Thompson

Categories     Chicken     Poultry     Marinate     Backyard BBQ     Dinner     Spice     Summer     Grill     Grill/Barbecue     Cumin     Advance Prep Required     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4-8

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs
1/4 cup (2 fl oz/60 ml) canola oil
1/4 cup (1 oz/30 g) Cumin Crust Rub
For the Tomatillo Salsa
7 large tomatillos, papery husks removed, and cut in half
1 jalapeño chile, halved lengthwise and seeded
1/4 cup (2 fl oz/60 ml) fresh lime juice
1 tablespoon olive oil
1/2 cup (3/4 oz/20 g) chopped fresh cilantro
Kosher salt

Steps:

  • 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
  • 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°-375°F (180°-190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
  • 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
  • 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10-15 minutes on each side.
  • 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.

MARINATED CHICKEN WITH CUMIN, GARLIC & LIME



Marinated Chicken With Cumin, Garlic & Lime image

I tried a version of this chicken after watching a Robin Miller episode. She made this with olives in the mix and did not let it marinate. We didn't care for the olives with this, and I prefer to let it marinate. The leftover chicken is great in Recipe #226933.

Provided by HeatherFeather

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs boneless skinless chicken breast halves
1 medium onion, diced (about 1 cup)
3 -4 teaspoons garlic cloves, minced
2 limes, juice of
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a large ziptop baggie, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper; seal bag and let marinate in the fridge for several hours or overnight.
  • Preheat oven to 400°F.
  • Coat a large roasting pan with cooking spray.
  • Transfer chicken to prepared pan and pour over any remaining marinade on top.
  • Roast 30 to 35 minutes, until chicken is cooked through (mine was ready at 30, so check early).

PECAN CRUSTED CHICKEN BREAST WITH CHILI CUMIN BUTTER



Pecan Crusted Chicken Breast with Chili Cumin Butter image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 19

2 cups all purpose flour
3 whole eggs
1/2 cup milk
2 tablespoons vegetable oil
2 cups bread crumbs
1 cup pecans, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese
1 1/2 pounds boneless, skinless, chicken breast
1/4 cup vegetable oil for frying (more if necessary)
4 ounces unsalted butter
2 tablespoons ancho chili paste
1 tablespoon toasted and ground cumin seed
Several parsley sprigs, leaves only
Several cilantro sprigs, leaves only
1 tablespoon lime juice
1/2 teaspoon ground black pepper
Serving suggestion: lemon-steamed asparagus and herb scented rice

Steps:

  • For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients.
  • Place the flour into its chosen dish. Whisk the eggs together with the milk and 2 tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
  • Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix. Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and refrigerate until ready to cook. This may be done in advance.
  • Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor. Pulse to combine well and remove. Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape. Roll the edge of the paper over the butter and enclose the butter to form a tube-shape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard. This butter may be made well in advance and keeps, frozen, for up to 1 month.
  • To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot. Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes. Turn the chicken over and cook the second side for an additional 6 minutes until the center is cooked and the juices run clear. Transfer to a platter and keep warm.
  • Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices. After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating. Serve with lemon-steamed asparagus and herb scented rice.

THAI-STYLE CHICKEN SALAD ON CUMIN QUICK BREAD



Thai-Style Chicken Salad on Cumin Quick Bread image

Categories     Sandwich     Chicken     No-Cook     Cocktail Party     Mayonnaise     Lime     Mint     Cilantro     Gourmet

Yield Makes about 34 sandwiches

Number Of Ingredients 14

For chicken salad
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup finely chopped fresh coriander
1/4 cup finely chopped fresh mint leaves
a pinch of sugar
2 poached whole skinless boneless chicken breasts (about 1 1/4 pounds), minces (about 3 cups)
1/3 cup finely chopped shallot
1/3 cup thinly sliced scallion
1/4 cup mayonnaise, or to taste
1 loaf of Cumin Quick Bread
about 1/2 cup mayonnaise for garnish
finely chopped fresh parsley leaves for garnish

Steps:

  • Make chicken salad:
  • In a large bowl whisk together the lime juice, the salt, the chili powder, the coriander, the mint, and the sugar, stir in the chicken, the shallot, and the scallion, and stir in the mayonnaise. (The chicken salad may be made 1 day in advance and kept overed and chilled.)
  • Cut the bread into 1/3-inch-thick slices, spread each of half the slices with a scant 2 tablespoons of the chicken salad, and top the chicken salad with the remaining slices. Cut each sandwich in half. Spread a thin layer of the mayonnaise on one of the edges of each sandwich and dip it in the parsley.

LIME CUMIN CHICKEN



Lime Cumin Chicken image

A nice pungent barbecue recipe. The lime marinade partially "cooks" the chicken before it is placed on the grill. I have enjoyed this many times.

Provided by Tebo3759

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 whole boneless chicken breasts (skin on)
1/3 cup vegetable oil
1/3 cup fresh lime juice
1 tablespoon cumin
1 teaspoon salt
lime slice (for garnish)
red bell pepper, cut into strips (for garnish)
cilantro (for garnish)

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.

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.

CUMIN CHICKEN



Cumin Chicken image

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

2 lbs chicken breasts (debone)
1 teaspoon cumin (ground)
1 tablespoon olive oil
1 pinch salt
fresh thyme or dried thyme, to taste
black pepper, to taste
cayenne pepper, to taste (optional)

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.

CITRUS AND CUMIN ROASTED CHICKEN



Citrus and Cumin Roasted Chicken image

The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.

Provided by Mirj2338

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

2 oranges, washed and cut into eighths
2 limes, quartered
1 (3 lb) chicken, washed and patted dry
2 tablespoons ground cumin
kosher salt
fresh ground black pepper
5 garlic cloves, peeled and crushed
3 sprigs fresh oregano
3 tablespoons oil
1 cup chicken stock (more if needed)

Steps:

  • Preheat oven to 400 degrees.
  • Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
  • Rub chicken with juice of those wedges.
  • Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
  • Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
  • Place a small roasting pan over high heat and add the oil.
  • When the oil smokes, place the chicken, breast-side down in the pan.
  • Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
  • Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
  • Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
  • Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
  • Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
  • Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
  • Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
  • Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
  • Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.

CUMIN CHICKEN WITH BLACK BEANS



Cumin Chicken with Black Beans image

Quick and tasty cumin chicken dish. For a heartier meal, serve on top of brown rice.

Provided by prairiegal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 14

2 skinless, boneless chicken breast halves
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
2 tablespoons olive oil
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ cup chopped red onion
½ cup chopped red bell pepper
1 (29 ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, or more to taste
3 tablespoons water
4 tablespoons chopped fresh cilantro
2 teaspoons red wine vinegar
salt and ground black pepper to taste
1 avocado, sliced

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.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 53 g, Cholesterol 32.3 mg, Fat 16.7 g, Fiber 20.1 g, Protein 27.5 g, SaturatedFat 2.6 g, Sodium 1145 mg, Sugar 3.4 g

CHICKEN AND NECTARINE SALAD WITH TOASTED CUMIN MAYONNAISE



Chicken and Nectarine Salad with Toasted Cumin Mayonnaise image

Categories     Salad     Chicken     Low Carb     Quick & Easy     Mayonnaise     Nectarine     Almond     Summer     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 teaspoons cumin seeds
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
5 cups shredded or diced cooked chicken
1 1/2 cups diced firm but ripe nectarines
3/4 cup chopped celery (about 2 stalks)
2/3 cup chopped red onion Romaine or butter lettuce leaves
1/2 cup toasted sliced almonds

Steps:

  • Toast cumin in heavy small skillet over medium heat until slightly darkened, about 1 minute. Transfer to small bowl. Add mayonnaise and lemon juice; whisk dressing until smooth.
  • Toss chicken, nectarines, celery, and onion in large bowl. Stir in dressing. Season to taste with salt and pepper. Spoon salad into lettuce leaves and sprinkle with almonds. Divide among 4 plates and serve.

SPICY CUMIN CHICKEN HEART SKEWERS



Spicy Cumin Chicken Heart Skewers image

Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.

Provided by Jason Wang

Categories     #WasteLess     Chicken     Poultry     Cumin     Ginger     Sesame     Green Onion/Scallion     Grill     Peanut Free     Soy Free     Dairy Free     Tree Nut Free     Wheat/Gluten-Free

Yield Makes 10 skewers

Number Of Ingredients 16

For the chicken hearts:
1 pound (455 g) chicken hearts, or about 50 hearts
2 green onions, trimmed and sliced into slivers
1½-inch (4 cm) piece fresh ginger, peeled and sliced
2 teaspoons Sichuan peppercorns
½ teaspoon Chinese five-spice powder
1 tablespoon Shaoxing cooking wine
1 teaspoon salt
For grilling and serving:
1 tablespoon vegetable oil
½ tablespoon coarsely ground cumin
2 teaspoons red chili powder
Salt
½ tablespoon toasted sesame seeds
Tools:
10 bamboo skewers, Robata grill or barbecue, 1½-inch (4 cm) brush

Steps:

  • To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half.
  • Smash the green onions and ginger with clean hands to release their flavors.
  • Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade.
  • Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating.
  • To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours.
  • Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top.
  • Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side.
  • Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately.
  • Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn't drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.

CHICKEN LIVERS, WITH CUMIN AND CORIANDER



Chicken Livers, With Cumin and Coriander image

Provided by Moira Hodgson

Categories     easy, quick, sauces and gravies, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound chicken livers
Flour for dredging
1 tablespoon safflower oil
1 tablespoon butter
1 clove garlic, minced
2 shallots, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup heavy cream
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander, chopped

Steps:

  • Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
  • Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
  • Garnish with coriander and serve.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 429 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED CHICKEN AND PORK WITH ORANGE-CUMIN GLAZE



Grilled Chicken and Pork with Orange-Cumin Glaze image

Categories     Fruit Juice     Chicken     Pork     Summer     Grill/Barbecue     Cilantro     Soy Sauce     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 8

3 cups ketchup
3 cups orange juice
1 1/2 cups chopped fresh cilantro
1/2 cup chili-garlic sauce
1/4 cup soy sauce
2 tablespoons ground cumin
10 chicken thighs with bone and skin
10 1- to 1 1/4-inch-thick center-cut pork chops (each 12 ounces)

Steps:

  • Puree first 6 ingredients in processor until smooth. Transfer to bowl.
  • Prepare barbecue (medium heat); brush grill rack with oil. Set aside 3 cups glaze for serving. Grill chicken 6 minutes per side. Brush with some of remaining glaze. Continue grilling until chicken is cooked through, turning occasionally and brushing frequently with more glaze, about 25 minutes longer. Transfer chicken to platter; tent with foil to keep warm. Grill pork about 3 minutes per side. Brush with some glaze. Continue grilling until thermometer inserted into center of chop registers 145°F to 150°F, turning occasionally and brushing frequently with more glaze, about 12 minutes longer. Arrange pork on platter. Bring 3 cups reserved glaze to simmer. Serve chicken and pork, passing glaze separately.

GRILLED CUMIN CHICKEN BREASTS WITH AVOCADO SALSA



Grilled Cumin Chicken Breasts with Avocado Salsa image

Categories     Chicken     Quick & Easy     Backyard BBQ     Spice     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 4

3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
1 tablespoon vegetable oil
4 teaspoons ground cumin
Accompaniment: Avocado Salsa and corn tortilla chips

Steps:

  • Make salsa.
  • Prepare grill.
  • Pat chicken dry with paper towels. In a large bowl sprinkle chicken with oil, cumin, and salt and pepper to taste and rub mixture into skin. Grill chicken on an oiled rack 5 to 6 inches over glowing coals, turning once, until cooked through, about 7 minutes on each side.
  • Serve chicken with salsa and chips.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different spices and flavors. Cumin is a great starting point, but you can also add other spices like chili powder, paprika, or garlic powder.
  • Cook the chicken until it is cooked through. This will help to ensure that it is safe to eat and that it has the best flavor.
  • Serve the chicken with your favorite sides. Rice, potatoes, or vegetables are all great options.

Conclusion:

Cumin chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give cumin chicken a try.

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