Chicken In Cumin Sauce Food

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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

CHICKEN IN CUMIN SAUCE



Chicken in Cumin Sauce image

This is from the Congo Cookbook and one I have not tried yet. It sounds yummy though. When I do make it (which will be soon) I will post any changes or suggestions. NOTE: the recipe calls for one CAN tomato paste, so I am assuming it is the small can.....and I am guessing as to the ounces.

Provided by SkinnyMinnie

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 onions, finely chopped
1 (5 ounce) can tomato paste or 1 (5 ounce) can tomato sauce
1 (28 ounce) can stewed tomatoes
4 garlic cloves, minced
1 teaspoon cumin
cayenne pepper, to taste
salt and pepper, to taste
1 chicken, cut into bite sized pieces

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.

CUMIN GRILLED CHICKEN BREASTS



Cumin Grilled Chicken Breasts image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings (1 serving equals 5 ounces chicken breast)

Number Of Ingredients 6

Nonstick cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

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

Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 80 milligrams, Sodium 360 milligrams, Protein 29 grams

CUMIN CRUSTED CHICKEN WITH COTIJA AND MANGO-GARLIC SAUCE WITH GREEN ONION PESTO MASHED POTATOES



Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce with Green Onion Pesto Mashed Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 2h1m

Yield 4 servings

Number Of Ingredients 33

2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
1 cup fresh lemon juice
1/2 cup olive oil, plus 3 tablespoons
2 tablespoons honey
Freshly ground black pepper
4 (8 ounce) frenched, skin on chicken breasts
1/3 cup grated cotija cheese
Salt and freshly ground pepper
Mango Garlic Sauce, recipe follows
Green Onion Pesto Mashed Potatoes, recipe follows
8 cups homemade chicken stock (do not use canned for this recipe)
8 whole black peppercorns
1 head roasted garlic, pureed
3 cups red wine vinegar
1 cup white wine vinegar
1 1/2 cups granulated sugar
3 mangos, peeled, pitted and pureed
Salt and freshly ground pepper
4 pounds baking potatoes, like russets, peeled and cut into large cubes
4 tablespoons unsalted butter
1 cup heavy cream, scalded
Green Onion Pesto, recipe follows
Salt and freshly ground pepper
2 tablespoons pumpkin seeds
2 cloves garlic
6 spinach leaves
3 tablespoons chopped cilantro
6 green onions, coarsely chopped
3 tablespoons fresh lime juice
1/4 cup olive oil
3 tablespoons grated Parmesan
2 tablespoons honey
Salt and freshly ground pepper

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.
  • Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.
  • Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl.
  • Place both vinegars in a separate medium saucepan and cook until reduced by 1/2. Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly.
  • Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper.
  • Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25 to 30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix until combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste.
  • Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth.
  • With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.

ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE



Roasted Curry Chicken Thighs with Yogurt Cumin Sauce image

Provided by Claire Robinson

Time 12h45m

Yield 4 servings

Number Of Ingredients 6

2 teaspoons whole cumin seeds
4 cloves garlic
3 tablespoons bottled green or red Thai curry paste
2 cups whole Greek yogurt, divided
3 pounds chicken thighs
Kosher salt and freshly cracked black pepper

Steps:

  • In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
  • Preheat the oven to 425 degrees F.
  • Line a sheet pan with aluminum foil and top with a cooling rack.
  • Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
  • In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
  • What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.

CUMIN DUSTED CHICKEN BREASTS WITH GUACAMOLE SAUCE



Cumin Dusted Chicken Breasts With Guacamole Sauce image

From Cooking Light. I made this last night and it was excellent. When my Hubby cleans his plate, I know its good. I served it with egg noodles, but next time I will probably serve it with rice. I did not have an oven proof skillet so after browning the chicken, I had to transfer the chicken to a glass baking dish for the oven. Note: the cooking time in the recipe only says 10 minutes however, after 10 minutes my chicken (which I had cut very thin) was still very pink, so I cooked it for 15 minutes total. I think this would taste even better if it was grilled.

Provided by TexasKelly

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup finely chopped green onion
1/4 cup finely chopped parsley
1/4 cup fat free sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded & coarsely mashed
2 tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 (6 ounce) boneless skinless chicken breast halves
cooking spray

Steps:

  • To prepare sauce, combine first 8 ingredients and set aside (keep chilled in fridge while you prepare the rest of the meal).
  • Preheat oven to 400.
  • To prepare chicken, combine brown sugar, 1 tsp cumin, 1/2 tsp salt & 1/2 tsp black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium high heat. Add chicken, cook 3 minutes or until browned. Turn chicken over, place pan in over and bake at 400 for 10 minutes or until done. Serve chicken with guacamole sauce.
  • Cooking Light magazine says that 1 breast and 3 tbsp sauce equals one serving.

Nutrition Facts : Calories 323.4, Fat 12.2, SaturatedFat 2.2, Cholesterol 110.3, Sodium 654.6, Carbohydrate 15.2, Fiber 3.8, Sugar 8.5, Protein 38.3

SOY CUMIN CHICKEN



Soy Cumin Chicken image

Provided by Alexis Touchet

Categories     Chicken     Citrus     Garlic     Marinate     Roast     Quick & Easy     Dinner     Summer     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 14

2 cups soy sauce (16 fl oz)
3/4 cup medium-dry Sherry
1/2 cup plus 1 tablespoon sugar
1/3 cup vegetable oil plus additional for brushing pans
1/4 cup minced garlic (from about 5 large cloves)
3 tablespoons Asian sesame oil
3 tablespoons ground cumin
1 tablespoon dried hot red-pepper flakes
10 chicken wings (2 lb total)
6 chicken breast halves with skin and bones (4 1/2 lb total)
6 chicken drumsticks (2 lb total)
6 chicken thighs (2 lb total)
1/2 lime
Accompaniment: lime wedges

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.

CUMIN-SCENTED CHICKEN CURRY



Cumin-scented chicken curry image

This curry improves if you make it ahead, it gives the flavours time to mingle

Provided by Roopa Gulati

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 14

12large chicken thighs , bone in
4 tbsp vegetable oil or sunflower oil
2 tsp cumin seed
2medium onions , sliced
3cm piece of fresh root ginger , peeled and shredded
3fat garlic cloves , shredded
3plump green chillies , halved lengthways (leave in some or all of the seeds if you like a hot curry)
½ tsp turmeric
½ tsp garam masala
2 tsp paprika
2large peppers , one red and one yellow or orange, seeded and cut into rough chunks
2 tbsp tomato purée
250ml tub natural yogurt
3 tbsp chopped coriander , to serve

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.

Nutrition Facts : Calories 810 calories, Fat 59 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 60 grams protein, Sodium 0.76 milligram of sodium

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