How To make Garlic Cumin Chicken
8 chicken thighs
visible fat removed
1/2 tsp EACH salt and pepper
2 tbsp butter or margarine
16 lg cloves garlic :
peeled
1 tbsp ground cumin
1/3 c finely chopped parsley
4 lemon wedges
Season chicken with salt and pepper. Heat butter in a large, heavy nonstick skillet until bubbly.
Add thighs and brown on one side, about 5 minutes. Turn, add garlic, cover and cook over medium-low heat 20-23 minutes, turning several times, until brown on both sides and opaque at the bone. Sprinkle both sides with cumin, increase heat to medium-high and cook, uncovered 3-5 minutes, turning once, until drippings and chicken are crisp.
Removed chicken to serving plates. Spoon on garlic and crisp drippings. Sprinkle with chopped parsley and serve with lemon wedges.
How To make Garlic Cumin Chicken's Videos
Jeera Chicken Recipe - Kenyan Style Cumin (Zeera) chicken - Our Restaurant Sell-Out Dish!
In this video, we show you how to make Jeera chicken which used to be a popular sell-out dish in our restaurant. Jeera is also known as cumin or zeera and is the main ingredient in this delicious recipe. It is made with chicken wings and although you can eat it with naan or tandoori roti, we prefer to just endeavor it with our hands! It's really THAT good!
The Jeera Chicken is packed full of flavour and has a tangy spicy sauce that brings this dish to life!
For the Jeera Chicken Recipe, you will need:
1/2 cup oil
4 tbs partially ground Jeera (cumin seeds)
4 tbs partially ground Black Pepper
Blend together:
2 medium tomatoes
3 green chilies
3 tbs yogurt
1 tbs ginger garlic paste
1 tsp coriander
1/2 Kashmiri red chili powder
salt to taste
1 kg chicken wings
Before serving:
1 tsp mint sauce
dried Kasuri Methi
fresh lemon juice
fresh coriander
As you can see, the Jeera Chicken recipe is made using minimal ingredients, however it is super delicious and packed full of flavour!
We hope you give the zeera chicken recipe a go. You will REALLY love the Jeera Chicken - we are that confident. It was a sell-out dish in our restaurant. We only used to make it on Friday, Saturday and Sunday and each of these days the Jeera Chicken used to be a complete sell out! Please give this amazing recipe a try and let us know how it turns out!
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Chargrilled Cumin Chicken Recipe MYVIRGINKITCHEN
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Description of video & Ingredients:
In this video Barry makes an delicious chargrilled chicken recipe. The chicken is coated in a chopped garlic, lime & toasted cumin glaze then scorched breifly in the griddle pan before baking through. Served alongside a mango chilli salsa on a bed of watercress it's a quick fix of tender juicy chicken loving with enough kick to get your tastebuds rocking! Light and refreshing, add some cous cous or rice to it to make it a more substantial meal.
Ingredients
1.5tsbp cumin seed
2 garlic cloves
1 lime - zest & juice
1/2 tbsp olive oil
pinch salt
500g chicken breast / thigh etc
300g mango chunks
handful freshly chopped mint
handful freshly chopped basil
pinch ground black pepper
1 red chilli, chopped & de-seeded
100g freshly washed watercress
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CREAMY AND SPICY CUMIN CHICKEN RECIPE
This is a short video on how to meal prep some cumin chicken.
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 ????
???? Please visit to see my other cooking videos.
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 ????????
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Yellow Rose of Berkeley by Rondo Brothers
Et Voila by Chris Haugen
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Chinese Cumin Chicken (Asian Style Cooking Recipe)
Chinese Cumin Chicken (Asian Style Cooking Recipe)
Welcome to my Asian kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed 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 learn new 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 the marinated chicken in hot oil, stir and 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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