CHINESE CUMIN CHICKEN RECIPE RECIPES

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CUMIN CHICKEN RECIPE - FOOD.COM



Cumin Chicken Recipe - Food.com image

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

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 7

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.

Nutrition Facts : Calories 211.1, FatContent 12.2, SaturatedFatContent 3.3, CholesterolContent 72.6, SodiumContent 91.4, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 23.7

SPICY CUMIN CHICKEN HEART SKEWERS RECIPE RECIPE | EPICURIOUS



Spicy Cumin Chicken Heart Skewers Recipe Recipe | Epicurious image

Some people might be afraid of cooking chicken hearts, but they’re not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.

Provided by Jason Wang

Yield Makes 10 skewers

Number Of Ingredients 13

1 pound (455 g) chicken hearts, or about 50 hearts
2 green onions, trimmed and sliced into slivers
1½-inch (4 cm) piece fresh ginger, peeled and sliced
2 teaspoons Sichuan peppercorns
½ teaspoon Chinese five-spice powder
1 tablespoon Shaoxing cooking wine
1 teaspoon salt
1 tablespoon vegetable oil
½ tablespoon coarsely ground cumin
2 teaspoons red chili powder
Salt
½ tablespoon toasted sesame seeds
10 bamboo skewers, Robata grill or barbecue, 1½-inch (4 cm) brush

Steps:

  • To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half.
  • Smash the green onions and ginger with clean hands to release their flavors.
  • Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade.
  • Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating.
  • To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours.
  • Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top.
  • Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side.
  • Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately.
  • Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn’t drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.

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