Cumin Crusted Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 739
- Total Fat
- 58
- Saturated Fat
- 12
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 41
- Cholesterol
- 126
- Sodium
- 815
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
1 cup fresh lemon juice
1/2 cup olive oil, plus 3 tablespoons
2 tablespoons honey
Freshly ground black pepper
4 (8-ounce) frenched, skin on chicken breasts
1/3 cup grated cotija cheese
Salt and freshly ground pepper
Directions
- Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
- Preheat oven to 400 degrees F.
- Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
- Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.