LEMON-CUMIN CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 18
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.
CHICKEN WINGS WITH CUMIN, LEMON & GARLIC
Pick up a few extras from the deli and turn this into a Middle Eastern mezze spread to share with friends
Provided by Good Food team
Categories Lunch, Main course, Starter
Time 2h
Number Of Ingredients 6
Steps:
- Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.
- Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.
Nutrition Facts : Calories 191 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 13 grams protein, Sodium 0.13 milligram of sodium
CUMIN-MARINATED CHICKEN WINGS
Steps:
- Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty resealable plastic bag mix together the buttermilk, the garlic, 3 tablespoons of the cumin, and the salt. Add the wings, tossing them to coat them well, and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and bake them, skin side up, on the oiled rack of a broiler pan in a preheated 475°F. oven for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cumin, the lemon juice, and salt to taste and brush the wings with the mixture. Bake the wings for 10 minutes more, or until they are golden.
CUMIN CHICKEN
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
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
LIME CUMIN MARINADE FOR CHICKEN OR SHRIMP
Make and share this Lime Cumin Marinade for Chicken or Shrimp recipe from Food.com.
Provided by Just Call Me Martha
Categories Mexican
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together well in small bowl.
- Adjust seasoning if desired.
- Place chicken or shrimp in ziplock bag and pour in marinade.
- For shrimp- marinate no longer than 1 hour.
- For chicken- marinate no longer than 4 hours.
- (The reason for the shortened marinating time is that the lime starts to"cook" the meat or seafood.) Grill!
Nutrition Facts : Calories 84.3, Fat 9.1, SaturatedFat 1.2, Sodium 73.6, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 0.1
MARINATED CHICKEN WITH CUMIN, GARLIC & LIME
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
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).
MARINATED CHICKEN WINGS
I've made these nicely flavored chicken wings many times for get-togethers. They're so moist and tender-I always get lots of compliments and many requests for the recipe. -Janie Botting, Sultan, Washington
Provided by Taste of Home
Categories Appetizers
Time 3h5m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight., Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.
Nutrition Facts : Calories 103 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 265mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
SIMPLE MARINATED CHICKEN WINGS
These are my husband's favorite kind of wings. Easy to make and delicious. They taste even better if you double the sauce and marinate for 24 hours.
Provided by ginag
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 3h5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
- Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
- Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 7.9 g, Cholesterol 77.3 mg, Fat 17.9 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 5 g, Sodium 868.4 mg, Sugar 6.2 g
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- Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Add the ground cumin, tomato sauce, Worcestershire sauce, salt and pepper. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
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