Cumin Crusted Chicken
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
500
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).