Spice Rubbed Chicken Thighs with Cumin Scented Cabbage

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Make this with chicken breast, leek instead of scallions, and served over potatoes. A nice fall meal! I also added some chicken stock before putting in the oven. Not sure how much salt I used. I salt each layer accordingly, as I go along.
YUM!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good and full of flavor. I used 3lbs of skin removed leg quarters and a whole head of cabbage. I also doubled the coriander, turmeric and black pepper. I will be making this dish again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't read the reviews until after I made this, so I guess it was just my luck that I forgot to put in the salt for the cabbage. I didn't have tumeric, so I used paprika....eh, color right? But it worked and was yummy. I did add a little bit of water to the pan b/c I like my cabbage wilted. I liked it and will probably make again. Maybe with some port next time

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't actually follow the recipe in terms of searing the chicken and THEN cooking the cabbage. I stir fried the cabbage with the scallions first, using a liberal amount of all the spices, then transferred to baking dish. i rubbed the chicken thighs with 1 tsp each of coriander, tumeric, cumin, pepper, and kosher salt. i seared and placed upon the cabbage. poured excess fat on top of chicken + cabbage and baked 15 min at 350 then 15 min at 400 to develop a darker crispier skin. was delish, except could use some red pepper flakes. i wish i had more cabbage to go with the dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After trying a nice cabbage dish at an Indian lunch buffet, I found this recipe. Based on reviewer comments, used only 1 tsp. salt in the rub and none for the cabbage. Otherwise followed the recipe and we really enjoyed it. Served it on a bed of texmati rice cooked in half chicken stock, half water with a dusting of turmeric. A nice recipe for a hint of Indian flavor with minimum spices and techniques.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I read the previous reviews and cut back the salt (I still used about 1 1/2-2 tsp and cumin seed (1 1/2 tsp but it still wasn't quite right. I would suggest not adding any salt to the cabbage and cutting the cumin seed down to 1 tsp.

My chicken also took FOREVER to cook. It might take 10-12 minutes if you cooked it almost entirely through on the stovetop but mine was in the oven at least 35 min. I didn't think there was enough cabbage either.

All in all, I think the recipe was on the right track (the flavors were great together but just not quite right.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As I truly love chicken, I always look for new recipes. I found this one a couple years ago and it is still one of my very favorite ones!!! Easy and YUMMMM! Love it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We recently tried tumeric with another recipe and found we liked it enough to try other recipes that included this spice. Unfortunately the tumeric is overpowered by the cumin seed in the cabbage. The chicken took much longer than 10-12 minutes, we ended up finishing it in the microwave. Won't make this again, cannot recommend anyone else make it, either.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was tight on time so, I didn't get a chance to read previous reviews. I'd have reduced the salt to 1 1/2 or 2 teaspoons only. It took about 20 minutes longer to cook in the oven but it was worth it. I served it over warm jusmine rice. It's not a colorful/pretty dish...lol. My husband was not a believer until he tasted it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one my boyfriend insists I made more of! I've made it several times now. I use chicken breasts though because we usually buy a big bag and keep them in the freezer for convient use. I've also done the seasoning from the chicken on shrimp! I too, don't use much salt at all, the first time I thought it was a little too salty! Over all we LOVE this one!!