Fiery Cumin Grilled Chicken Recipe - Laura Vitale - Laura in the Kitchen Episode 929
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Garlic Cumin Chicken Breast #shorts
Easy Garlic Cumin Chicken Breast for those of you intimidated by chicken, especially chicken breasts! Makes 4-6 servings.
The key is to filet them to make them cook quickly and evenly. Cook for about 3-4 minutes on the first side, flip, then an additional 2-3 minutes on the other side. You can use a knife to cut into the thickest part to make sure there is no more pink. You can also use a food thermometer to check the internal temperature is 165F.
Be sure to let it sit at room temp for 10 min before serving.
Feel free to comment any questions or suggestions! Enjoy!
Garlic Cumin Chicken for Meal Prep
Garlic Cumin Chicken ????
If there’s only one thing you get from this intro paragraph, it’s to go heavy on the seasoning. That’s what helps build that crust and bold flavor. I’ve cooked these dishes enough that I just eyeball measure and feel for what is enough. Also, roll your limes before cutting them to get them juicier. Also also, most importantly, and I am willing to break grammar rules with this run-on sentence, it is your top priority to…have fun. A good friend of mine and his wife had a beautiful baby boy. I brought them these meals so they don’t have to worry about cooking for a day or two. Spread the love, and share your passion. Cheers! ????????????????????
Ingredients:
-2lb chicken thighs, boneless and skinless
-juice of 1 lime
-2 tbs of oil (olive, canola, avocado, etc.)
-1 tbs minced garlic or garlic paste
-1 tbs onion powder
-1 tbs garlic powder
-1 tbs smoked paprika
-1 tbs ground cumin
-2 tsp dried oregano
-2 tsp sea salt
-2 tsp black pepper
Instructions:
-add the chicken to a large bowl with all the other listed ingredients
-cover and allow to marinade in fridge for at least 2 hours up to overnight
-heat the grill to medium high
-if using stove top, place a cast iron skillet on medium high and add 3-4 tbs of cooking oil
-cook each side of the chicken for 4-5 minutes
-once fully cooked with no more pink and juices run clear (internal temp of 165F), remove from heat
-allow meat to rest for 5 minutes before cutting and enjoying
-garnish with fresh lime juice and serve with favorite sides
#mealprep #chicken #easyrecipes #healthyfood #cleaneating #cooking #mealplan
Quick Jeera Chicken / Cumin Chicken Roast Low Carb Healthy Indian Recipe
#jeerachicken #cuminchicken #raihanascuisines #roastedchicken #lowcarb #keto #Indianchicken
Jeera Chicken is a delicious cumin-flavored chicken that is low carb and keto friendly as well, this can be served with a delicious salad, roasted potatoes or any type of chapati, roti, naan, paratha or pita bread.
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Ing:
1 whole Chicken cut in 8 pieces
Marination for the chicken
1 tbsp lemon pepper
1 tbsp chili garlic sauce
1 tbsp fresh ginger and garlic
1 tsp salt
Ing for the curry:
2 tbsp olive oil
1 tbsp cumin
8 to 10 curry leaves
1 small onions chopped finelly
1/2 lime (garnish)
3 to 4 tbsp fresh coriander (garnish)
1 tbsp chili garlic sauce
1 tbsp ginger and garlic
1/2 tsp turmeric
1/2 tsp garam masala
2 tbsp paprika
1 tbsp lemon pepper
Roasting spices:
1 tbsp black peppercorns
2 dried red chli pepers (optinal)
1 tbsp cumin
1/2 cup water or more if you want it with gravy
Metod:
Marinate the chicken with the above marination ingredients listed and let it marinate for at least half an hour or if you can you can marinate longer. Next dry roast the peppercorns, optional dried red peppers and cumin, once nice and fragrant, let it cool then blend it to a nice powder. In a big pan add olive oil and let it warm up and add the ginger and garlic until it's nice and fragrant, next add the cumin seeds and the curry leaves let the mixture cook a bit then add the chili garlic sauce as well as the onions, let this cook until they are nice and golden brown. Once the onions are golden brown add the roasted powder to it and the marinated chicken stir until the chicken is coated well with all the onion and spices, turn the heat lower and add all the rest of the dried spices once everything is coated well, add 1/2 cup water, cover and let the chicken cook until cooked through. Do a taste and adjust your seasoning according to your pallet. Lastly juice the lime on top of it and sprinkle with fresh coriander.
Chinese Cumin Chicken Recipe (Chinese Spicy Cooking Recipe)
Chinese Cumin Chicken Recipe (Chinese Spicy Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
Ingredients:
550g Chicken Breasts
2 Tomatoes
3 Green Chilli Peppers
2 Spring Onions
4 Cloves Garlic
10g Ginger
1 Tbsp Cumin Powder
1 Tsp Chilli Powder
1 Tbsp Cumin Seeds
1 Tbsp Sesame Seeds
1 Tbsp Cooking Wine
1 Tbsp Light Soy Sauce
1 Tsp Sugar
Salt to Taste
Method:
1. Chop the spring onion, garlic and ginger
2. Slice the chilli peppers and cut the tomatoes into wedges
3. Slice chicken breasts lengthways into 2 thin layers and then cut into thin strips
4. Place chicken in a mixing bowl
5. Add soy sauce, sugar, salt, cooking wine, chilli and cumin powder. Mix well and leave to marinate for 30 minutes
6. Heat 1 litre of oil in the wok till smoking hot
7. Place marinated chicken in hot oil, stir-fry for 3 - 5 minutes, remove from oil and drain
8. Heat 1 Tbsp oil in the wok, add spring onion, garlic, ginger and cumin seeds. Fry for a minute
9. Add the chilli peppers, tomatoes and chicken, stir-fry for a minute
10. Add sesame seeds and stir for few seconds
11. Transfer to a dish and serve
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Cumin Chicken (Ayam Goreng Berjintan) | Norah's Cooking Diary
In this video I am going to share with you a Cumin Chicken (Ayam Goreng Berjintan) Recipe.
Cumin coated chicken that is packed with flavors is succulent and delicious. The ground black pepper gives the extra spice on each bite. One bite and you will come back for more.
This is a Traditional Malay dish originated from Malaysia. The name of this dish in the Malay language is called Ayam Goreng Benjintan. Ayam means Chicken; Goreng means stir fried/fried; and Benjintan means Cooked with Cumin. It is a simple dish prepared in every home using a harmony and balance of spices that turns every mealtime into a marvel.
Happy cooking ????
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Hello everyone. Welcome to Norah’s Cooking Diary Season 2.
This is the 10th video of Season 2. Season 2 will again feature a total of 12 episodes but this time we will have a mixture of both Western and Asian recipes.
If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
Several notes here to share with you:
???? I used chicken wings in this recipe. You could use any parts of the chicken that you prefer. Drumsticks and chicken thighs are just as suitable.
???? I use fresh galangal in this recipe. You could use frozen galangal or substitute this with fresh ginger if fresh galangal is not available.
???? I use palm sugar in this recipe. You could use brown sugar or other types of sugar to substitute this if palm sugar is not available.
Here is a quick rundown of the recipe:
### INGREDIENTS ###
CUMIN CHICKEN
===============
✅️ +/- 1 Kg Chicken Wings, discard wingtips
✅️ 2 Tbsp Cumin Seeds
✅️ 1 Tbsp Fennel Seed
✅️ 1 Tbsp Black Pepper
✅️ 1 Cup Coconut Milk
✅️ 1 Cup Plain Water
✅️ 15 Gm Galangal, sliced and pounded
✅️ 1 Bulb Garlic, peeled, pounded
✅️ 1/2 Tsp Salt
✅️ 20 Gm Palm Sugar
✅️ 1 Tsp Ground White Pepper
### STEP 1 ###
Sprinkle ground white pepper and salt on the chicken wings. Rub and massage the chicken wings together to mix well and set aside.
### STEP 2 ###
Dry fry cumin seeds, fennel seeds and the black pepper over MEDIUM heat until they are golden brown. Pound and crush the spice mixture into powder using a mortar and pestle and then set aside. Pound the garlic and galangal into paste using the same mortar and pestle.
### STEP 3 ###
Simmer coconut milk in a pan over MEDIUM heat until the oil splits from the coconut milk. Add pounded garlic and galangal and stir fry for 1 minute. Next add the chicken wings and stir fry for 2 minutes. Add the ground spices and stir fry for a further 2 minutes to combine thoroughly. Add plain water and scrape the pan to dissolve any spices sticking on the pan. Bring to boil and cover pan with lid. Simmer for 10 minutes and remove the lid. Add palm sugar and stir to mix well for 1 minute. Continue simmer for another 15 minutes or until chicken is cooked through and the gravy thickened.
### STEP 4 ###
Serve over warm bed of steamed rice. Garnish with thinly sliced red chili, chopped coriander leaves and fried shallots.
Happy cooking ????????
# Music Credits #
Yellow Rose of Berkeley by Rondo Brothers
Et Voila by Chris Haugen
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