Best 2 Skillet Chicken With Cumin Paprika And Mint Recipes
Are you looking for a quick and easy meal that's packed with flavor? This skillet chicken with cumin, paprika, and mint is the perfect dish for a busy weeknight. Made with just a few simple ingredients, it's ready in under 30 minutes. The cumin and paprika add a warm, smoky flavor, while the mint brings a refreshing brightness. Serve it with your favorite sides, such as rice, quinoa, or roasted vegetables, for a complete meal.
Here are our top 2 tried and tested recipes!
SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT
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
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
CHICKEN WITH LEMON, CUMIN, AND MINT
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
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.
Tips:
- Choose the right chicken: For this recipe, it's best to use boneless, skinless chicken breasts or thighs. If using chicken breasts, slice them into thin strips for quicker cooking.
- Use a large skillet: This will help prevent the chicken from overcrowding and ensure even cooking.
- Don't overcrowd the skillet: If the skillet is too crowded, the chicken will steam instead of sear and won't get as flavorful.
- Cook the chicken in batches: If necessary, cook the chicken in batches to avoid overcrowding the skillet.
- Use a flavorful marinade: The marinade helps infuse the chicken with flavor and moisture. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight.
- Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken just until it is cooked through, about 5-7 minutes per side.
- Serve immediately: This dish is best served immediately, while the chicken is still hot and juicy.
Conclusion:
This skillet chicken with cumin, paprika, and mint is a quick and easy weeknight meal that is packed with flavor. The chicken is marinated in a flavorful blend of spices and then cooked in a hot skillet until golden brown and cooked through. The dish is then finished with a refreshing mint sauce. Serve this chicken with rice, quinoa, or your favorite sides.
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