#cuminchicken

This Cumin Chicken Recipe Combines Chinese Techniques and Indian Flavors

If you’re in the mood for something a little out of the ordinary, this one’s worth trying. 👉 Read the full recipe on the blog: https://tasteasianfood.com/cumin-chicken/

I cooked something a little different today, a cumin chicken that’s neither fully Chinese nor fully Indian, but somewhere deliciously in between.

Enjoy the flavorful combination of cumin-spiced chicken breasts stuffed with a hearty black bean mixture. This dish is a delightful blend of spices and textures that will satisfy your taste buds.

Ingredients: 4 boneless, skinless chicken breasts. 2 tsp ground cumin. 1 tsp chili powder. 1/2 tsp paprika. Salt and black pepper to taste. 1 cup black beans, cooked and mashed. 1/2 cup corn kernels. 1/4 cup diced red bell pepper. 1/4 cup diced red onion. 2 cloves garlic, minced. 1 tbsp olive oil. 1 cup shredded Monterey Jack cheese. Fresh cilantro for garnish.

Instructions: Preheat the oven to 375F 190C. In a bowl, mix ground cumin, chili powder, paprika, salt, and black pepper. Rub the spice mixture over the chicken breasts. In a skillet, saut garlic, red onion, and red bell pepper in olive oil until softened. Add mashed black beans and corn to the skillet, stirring until well combined. Slice a pocket into each chicken breast and stuff with the black bean mixture. Place stuffed chicken breasts in a baking dish, sprinkle with shredded cheese. Bake for 25-30 minutes or until chicken is cooked through and cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Cumin & Turmeric

I’ve never used turmeric or cumin in cooking before, but my boyfriend has them on his spice rack. One day, I thought to use them as a combination together as a dry rub on chicken breast. Topped with caramelized ginger on a bed of organic red cabbage; diced apple and potato reduced in rosemary broth on the side.

Ingredients

Cumin

Turmeric

Ginger

Red Cabbage

Apple