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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cumin Chicken Recipe

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This recipe for Cumin Chicken is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 lb. whole chicken
marinade:
8 oz parsley
2 cloves garlic
1 tsp chopped ginger
1 tbsp. ground cumin
zest of one lemon

Sauce:
1 finely chopped red pepper
8 oz sliced mushrooms
1 tbsp. rough chopped cilantro
8 fl oz. chicken stock
juice of 1/2 lemon
Directions:
Directions:
1) Blend all of marinade ingredients together. Add a little olive oil if necessary to form a paste.
2) Cut one chicken into four pieces, coat each piece in the mixture and allow to marinate over night. Hint: as with all marinades, the longer you leave it, the better it will taste.
3) Sear each piece of chicken in a hot pan, until golden on both sides. Transfer to oven safe dish and place in a preheated oven set to 350.
4) In the pan you used for the chicken, de glaze with the stock, and then add the rest of the sauce ingredients. Bring to a boil and then simmer until reduced by half. 5) Return the chicken to the pan when almost cooked and allow to completely cook within the sauce. Serve over rice, cous-cous, or garlic mashed potatoes.
Personal Notes:
Personal Notes:
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