Cumin Crusted Chicken Food

CUMIN GRILLED CHICKEN BREASTS

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

CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA

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.

CUMIN CHICKEN

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.

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

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.

PECAN CRUSTED CHICKEN BREAST WITH CHILI CUMIN BUTTER

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.

SPICE-CRUSTED CHICKEN WITH ASIAN SLAW

Steps:

• Slice most of the way through each chicken breast lengthways, and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
• Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
• In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
• Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through. Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.

CUMIN-SCENTED CHICKEN CURRY

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.

CUMIN-CRUSTED CHICKEN CHEDDAR QUESADILLAS W/ BASIL SOUR CREAM

Steps:

• For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.
• For sautéed mushrooms: Heat butter in a sauté pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.
• For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.
• To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.
• Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.

SPICY CUMIN-CRUSTED GLAZED CHICKEN BREASTS

Steps:

• Between 2 sheets plastic wrap, place chicken and gently pound to uniform thickness. Sprinkle both sides with cumin, coriander, cinnamon, pepper, cayenne pepper and salt.
• In saucepan, place chicken broth and apricot preserves; bring to boil over high heat. Add garlic and cook until mixture is reduced by half and glaze is formed. Remove from heat and stir in jalapeno peppers, onion, 1 tablespoon of the parsley and lime juice.
• Place oil in large ovenproof frypan; heat to medium-high heat and add chicken, quickly browning on both sides. Place pan in 350 degree F. oven and bake about 5 minutes or until fork can be inserted in chicken with ease.
• Arrange chicken on platter; spoon glaze over and around chicken. Sprinkle with remaining parsley. Garnish with parsley sprigs and lime slices.