Chicken Jeera Recipes

CUMIN CHICKEN

Cumin Chicken image

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

Ingredients

2 teaspoons ground cumin, divided
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1 tablespoon canola oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup picante sauce
1/4 cup water
1 teaspoon reduced-sodium chicken bouillon granules

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 CHICKEN

Cumin Chicken image

I found this Guyanese dish on a site for Caribbean recipes. The time does not include the marinating time (minimum 2 hours).

Provided by Scarlett516

Categories Chicken Breast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chicken breasts (debone)
1 teaspoon cumin (ground)
1 tablespoon olive oil
1 pinch salt
fresh thyme or dried thyme, to taste
black pepper, to taste
cayenne pepper, to taste (optional)

Steps:

Wash and cut chicken breast down the middle (to form a butterfly), season with thyme, peppers, salt, olive oil and cumin.
Marinate for at least 2 hours.
Place in a baking dish, cover with foil and bake for 30 minutes in a moderately hot oven (350 degrees) or simmer non stick frying pan for 20 minutes over low heat.

CHICKEN JEERA

Chicken Jeera image

Simple to cook. Simple to serve. Simply super. We eat this with our fingers, it's that good. This dish we serve with a bbq, it makes a great starter, or when we want a night in front of the fire or television. It's comfort food with a big C. Serve with a Raita.

Provided by Brian Holley

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

10 chicken thighs (or mixed) or 10 chicken drumsticks (or mixed)
3 tablespoons cumin seeds
1/2 teaspoon black peppercorns
4 green cardamoms, split open
3 green chilies, seeded and chopped
3 garlic cloves, chopped
1 inch fresh gingerroot, grated
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon garam masala
1/2 cucumber, finely diced
1 green chili, seeded and diced
10 fluid ounces plain yogurt
1/4 teaspoon salt
1/4 teaspoon ground cumin

Steps:

Dry roast 1 tbsp of the cumin seeds for 5 minutes Set aside to cool.
Heat the oil i n a heavy based pan and remaining cumin seeds with the peppercorns, and cardamom for 3 minutes.
Add the chillies, garlic and ginger and cook for 2 minutes.
Add the ground coriander, ground cumin and salt cook 2 minutes.
Add the chicken thighs and legs stir to cover with the spices, cover with a lid and cook for 25 minutes over medium heat.
When th chicken is cooked add the garam masala and toasted cumin seeds. Cook for 5 minutes.
Mix together the cucumber, yogurt, chili, and salt. Sprinkle the ground cumin over the yogurt mix (Raita) and serve as a dip for the chicken.

Nutrition Facts : Calories 875.7, Fat 54.5, SaturatedFat 15.9, Cholesterol 356.5, Sodium 814.9, Carbohydrate 12.4, Fiber 1.5, Sugar 6.6, Protein 80.7

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