Best Cumin And Sea Salt Rubbed Chicken Recipes

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CUMIN AND SEA SALT RUBBED CHICKEN



Cumin and Sea Salt Rubbed Chicken image

Make and share this Cumin and Sea Salt Rubbed Chicken recipe from Food.com.

Provided by ShakenCake

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon cumin seed
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seed
4 dried red chilies
1/2 teaspoon turmeric powder
1 teaspoon sea salt
800 g chicken, marylands trimmed
olive oil, for brushing

Steps:

  • Preheat the oven to 180c.
  • Place the cumin, peppercorns, coriander seeds, chillies, turmeric, and salt in a mortar and pestle and grind until it forms a powder.
  • Use a small sharp knife to slash the skin of the chickens.
  • Brush with the oil and rub in the cumin and sea salt rub. Place the chicken, skin side on a baking tray and roast for 30 minutes or until the skin is golden and crispy and the chicken is cooked through.
  • Serve with your favourite blanched greens and truss tomatoes.

Nutrition Facts : Calories 451.6, Fat 30.5, SaturatedFat 8.7, Cholesterol 150, Sodium 726.1, Carbohydrate 4.6, Fiber 0.9, Sugar 2.4, Protein 38.2

MARINATED CHICKEN WITH CUMIN, GARLIC & LIME



Marinated Chicken With Cumin, Garlic & Lime image

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

3 lbs boneless skinless chicken breast halves
1 medium onion, diced (about 1 cup)
3 -4 teaspoons garlic cloves, minced
2 limes, juice of
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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).

TURMERIC AND CUMIN CHICKEN WITH CHILES, CINNAMON ORANGES AND OLIVE-CHICKPEA COUSCOUS



Turmeric and Cumin Chicken with Chiles, Cinnamon Oranges and Olive-Chickpea Couscous image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 17

1 whole chicken, cut up (remove the skin from the legs and breasts, and reserve the wings)
Kosher salt
1 lime
2 oranges
3 cloves garlic, finely chopped
Sea salt
3 tablespoons EVOO
1 rounded tablespoon turmeric
1 1/2 teaspoons cumin seeds (half a palmful)
4 small fresh bay leaves
Two 3-inch cinnamon sticks
2 serrano or jalapeno peppers, halved lengthwise
1 cup cracked green olives or olive mix
2 tablespoons butter
One 14-ounce can chickpeas, drained and rinsed
Handful of fresh cilantro or parsley leaves, finely chopped
1 1/2 cups couscous

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 RUBBED CHICKEN WITH AVOCADO SALSA



Cumin Rubbed Chicken with Avocado Salsa image

Browned chicken breasts with cumin are served with a chunky salsa made with avocado, cucumber, tomato and fresh cilantro.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Yield 4

Number Of Ingredients 11

1 teaspoon salt, divided
½ teaspoon cumin
¼ teaspoon ground red pepper, or more to taste
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
½ cup diced cucumber
¼ cup diced red onion
¼ cup chopped fresh cilantro
2 tablespoons lime juice

Steps:

  • In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
  • In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
  • Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
  • Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 8.6 g, Cholesterol 65.9 mg, Fat 12.4 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 1.9 g, Sodium 663.7 mg, Sugar 2.4 g

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