Quick Orange Cumin Chicken Recipes

ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE

Roast Chicken With Cumin, Honey and Orange image

An easy way to give roast chicken some character is to baste it with flavorful liquid. Contrary to conventional wisdom, this does nothing to keep the bird moist. Even a very lean bird remains moist as long as it isn't overcooked. But the liquid adds flavor to the skin and creates a ready-made sauce that can be spooned over the chicken as you serve it. If you add some sugar or other sweetener to the basting liquid, the bird gains a mahogany color that you have to see to believe. As it heats, the sugar caramelizes, becoming thicker and stickier and turning the chicken's skin crisp and gorgeous. The result is not overly sweet, because caramelized sugars have a bitter, complex component. I prefer honey to sugar and like to combine it - as I do here - with orange juice and ground cumin, which together add acidity and even more complexity. This aromatic mix creates pan juices that can be spooned over rice or sopped up with bread.

Provided by Mark Bittman

Categories dinner, weekday, roasts, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup freshly squeezed orange juice
1/2 cup honey
1 tablespoon ground cumin
Salt and freshly ground black pepper
1 3-pound chicken, giblets and excess fat removed

Steps:

Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.

Nutrition Facts : @context http, Calories 649, UnsaturatedFat 22 grams, Carbohydrate 40 grams, Fat 35 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 37 grams, TransFat 0 grams

QUICK ORANGE-CUMIN CHICKEN

Quick Orange-Cumin Chicken image

Make and share this Quick Orange-Cumin Chicken recipe from Food.com.

Provided by ChrisMc

Categories Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cloves garlic, crushed
1/4 cup parsley
1/2 cup orange juice concentrate
2 tablespoons oil
2 tablespoons honey
2 tablespoons tomato paste
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
8 chicken thighs (or 4 chicken breasts or 16 chicken wings)

Steps:

Sti together garlic, parsley, concentrate, oil, honey, tomato paste, cumin, salt, and pepper; blend well.
Pour glaze into large bag, add chicken, and toss well.
Broil or grill chicken 7-10 minutes per side, brushing frequently with the marinade.

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