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
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice chicken breast into cubes.
- In a bowl, combine marinade ingredients. Add chicken and stir to coat.
- Let marinate at least 1 hour.
- In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
- Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
- Serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
QUICK ORANGE-CUMIN CHICKEN
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
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.
TURMERIC AND CUMIN CHICKEN WITH CHILES, CINNAMON ORANGES AND OLIVE-CHICKPEA COUSCOUS
Provided by Rachael Ray : Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken wings in a small pot. Cover with water and sprinkle with salt. Simmer gently for 30 minutes.
- Meanwhile, combine the remaining chicken pieces with the juice of the lime, the juice of 1 orange and half the garlic. Sprinkle liberally with sea salt and toss to coat. Cover and marinate at room temperature for at least 45 minutes and up to 1 hour.
- Heat the EVOO in a large skillet over medium-high heat. Add the turmeric and cumin seeds and stir for a minute to toast the spices. Add the bay leaves, cinnamon sticks and chile peppers, and cook for a minute or 2 more. Add the chicken and turn to coat it with the spiced oil, then cook until the chicken is lightly browned, about 10 minutes.
- Slice the remaining orange and add it to the pan along with the olives. Cook until heated through. Remove the chicken wings from the poaching liquid, and add 1 cup of the liquid to the pan. Partially cover and simmer for 20 more minutes. Remove the cinnamon sticks. (If you aren't serving the chicken immediately, cool and then store it in the refrigerator. Store any leftover poaching liquid separately. Reheat the chicken over medium heat and prepare the couscous before serving.)
- Combine 1 1/2 cups reserved poaching liquid, the butter, chickpeas and cilantro in a large saucepan. Bring to a boil, and then stir in the couscous. Turn off the heat, cover the pan and let stand for 5 minutes. Fluff with fork. Serve the couscous with the chicken.
CUMIN GRILLED CHICKEN BREASTS
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (1 serving equals 5 ounces chicken breast)
Number Of Ingredients 6
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
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 80 milligrams, Sodium 360 milligrams, Protein 29 grams
ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE
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
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
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