SUNNY'S CUMIN-RUBBED CHICKEN NOODLE SOUP
Provided by Sunny Anderson
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken generously all over with salt, pepper and cumin. Let rest for 30 minutes at room temperature.
- Add the olive oil to a soup pot on medium-high heat. When the oil begins to swirl, add the chicken skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate and continue. (The goal here is to just get flavor and fat from the chicken, not cook it.)
- Add the jalapenos, onions and a pinch of salt to the pot. Cook, moving the veggies around until they become golden in spots, about 4 minutes, then add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and simmer, stirring occasionally, for 5 minutes. Add 4 cups water to the pot and bring to a bubble again. Lower to a simmer and let cook for 15 minutes.
- Add the egg noodles and cook until tender, about 3 minutes. Just before serving add the cilantro and stir. Divide into 4 bowls, giving each a piece of chicken.
CUMIN-SCENTED CHICKEN CURRY
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
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
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
CUMIN SCENTED CHICKEN
The warm distinctive flavor of cumin will make your kitchen a fragrant haven as this cooks. The flavor of cumin is just delicate enough not to be too assertive or pungent in this dish. This is another in the collection of chicken recipes I have acquired to make for my husband (I don't eat chicken), and has won much favor from him.
Provided by eatrealfood
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat pan and dry-roast 1 tablespoons of the cumin seeds until they turn fragrant - set aside.
- Heat the oil in a pan and fry the remaining cumin seeds, peppercorns and cardamoms, till aromatic.
- Add the chillies, garlic and ginger.
- Add the ground coriander and cumin, and salt, and cook for another 2-3 minutes.
- Add the chicken pieces, stir and mix thoroughly with the spices.
- Cover pan and simmer for 20 minutes approximately.
- Add the garam masala and the reserved cumin seeds (from the first step), and allow to cook an additional 5 minutes.
- Garnish with chopped cilantro and serve with a raita on the side if desired.
Nutrition Facts : Calories 124.7, Fat 11.6, SaturatedFat 1.4, Sodium 302.1, Carbohydrate 5.6, Fiber 1.2, Sugar 1.3, Protein 1.6
SPICE RUBBED CHICKEN THIGHS WITH CUMIN SCENTED CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.
Nutrition Facts : Calories 211 calorie, Fat 9 grams, SaturatedFat 2 grams, Carbohydrate 10 grams, Fiber 4 grams, Protein 25 grams
ONE-POT CHICKEN AND RICE WITH GINGER AND CUMIN
Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and cardamom provides depth and warmth - and all of the spices are toasted in oil and butter, which concentrates their flavor. Golden raisins lend a touch of sweetness. To make it a vegetarian side, omit the chicken and use vegetable broth or even water in place of the chicken broth.
Provided by Kay Chun
Categories grains and rice, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
- Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
- Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
- Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
- Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.
SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA
In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.
Provided by Melissa Clark
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
- Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
- Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
- Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
- Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.
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