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
MEDITERRANEAN CHICKEN SAMOSAS WITH APPLE CUMIN CHUTNEY
Provided by Roger Mooking
Categories side-dish
Time 55m
Yield 12 to 14 samosas
Number Of Ingredients 17
Steps:
- For the chutney: In a saucepan over medium heat, sweat the onions until softened, about 4 minutes. Add the green apples and reduce the heat to low and cook until the apples soften, about 5 minutes. Add the gari, sugar, cumin, and salt and pepper to taste. Once completely softened, it only takes a couple minutes, puree everything in a food processor. Set aside to cool. Once the mixture is cooled, add equal parts yogurt and puree again. The chutney can be refrigerated for up to 4 days.
- For the samosas: In a preheated saucepan over medium-high heat, add a little bit of vegetable oil and brown the chicken with the onions, garlic puree, cumin and chili flakes, about 15 minutes. The chicken will render liquid as will the onions. Once browned and fully cooked through, season with salt and pepper. Set aside to cool. Then, add the Asiago and sage. Set aside. Cut the spring roll wrappers in half, creating two long, rectangle-shaped strips. Using a pastry brush, place egg wash on the top half of the strip. Add about 1 tablespoon of the chicken filling to the bottom half of the strip (the half that does not have the egg wash). Starting at the bottom, fold the wrapper at a 45-degree angle, making triangles over and over as you work your way up, similar to folding spanakopita. Apply egg wash if needed to seal the edges once you are done folding the wrapper. Heat a deep pot with oil to 350 degrees F. Deep-fry the samosas until lightly browned and crispy, 3 to 4 minutes. Then drain on paper towels and season with salt and pepper while the samosas are still hot and wet. Serve the apple cumin chutney on the side with the samosas.
CURRIED CHICKEN WITH APPLE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Chop whole onion.
- Heat canola oil in nonstick skillet until very hot. Reduce heat to medium high, and add oil. Saute onion until it begins to soften.
- Mince garlic, and add to onion as it cooks. Chop celery and apple. Add to onion and garlic; cook a couple of minutes.
- Wash, dry and cut chicken into cubes.
- Grate ginger; add to the pan with cumin, coriander, cayenne and turmeric, and cook 30 seconds.
- Push the ingredients to one side, and brown chicken pieces on both sides. Then, stir all ingredients together and add stock. Cover and cook over medium-high heat, bringing to boil. Season with salt.
- Serve with cranberry chutney or chutney of choice.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 19 grams, TransFat 0 grams
SLOW COOKER CHICKEN WITH APPLES AND HONEY
Chicken with apples and honey. Easy and savory dish, perfect for fall.
Provided by Kimberly Ann
Time 3h25m
Yield 6
Number Of Ingredients 12
Steps:
- Chop any large potatoes in half.
- Place potatoes in the bottom of a slow cooker. Add chicken thighs on top of potatoes, and spread apples and onion over top.
- Mix chicken broth, honey, applesauce, garlic, salt, cinnamon, cumin, and pepper together in a bowl; pour over chicken mixture.
- Cook until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours on Low, or about 3 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Remove chicken thighs from the slow cooker and place, skin-side up, on the prepared baking sheet.
- Broil in the preheated oven until skin is crisp, 3 to 5 minutes. Serve with potatoes, apples, onions, and sauce.
Nutrition Facts : Calories 570.2 calories, Carbohydrate 54 g, Cholesterol 128.7 mg, Fat 22.8 g, Fiber 3.6 g, Protein 38.3 g, SaturatedFat 6.3 g, Sodium 699 mg, Sugar 30.7 g
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