Cumin Chicken

It’s been a while since I made this. It used be a once-a-month staple around the homestead, but too many other delicious adventures got in the way. It actually tasted better than I remembered, and always brings to mind Mediterranean dishes I had when I was a kid.

CUMIN CHICKEN

1-2 lbs boneless skinless chicken breast
3 tbsp olive oil
2 tbsp cilantro
1 tbsp cumin
1 tbsp chili powder
2 tsp Kosher salt
1 clove garlic, minced
1 tsp fresh ground pepper
1/2 tsp cayenne pepper
1 green bell pepper, diced
1 red onion, diced
1-2 beefsteak tomatoes, diced

Preheat oven to 400 degrees F. In a large bowl, combine olive oil, cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne pepper thoroughly (If it looks a bit dry, add more olive oil until it looks pasty but smooth). Chop chicken into 1-inch cubes and place in bowl. Toss rigorously to ensure that all chicken pieces are coated evenly. Marinate for 20-25 minutes.

Line a baking pan with aluminum foil.  In another bowl, toss together bell pepper, red onion, and tomato pieces. Pour vegetables onto baking pan to form a broad layer. Pour chicken on top in a single layer (to ensure even cooking). Bake in oven for 25 minutes. When done, serve over yellow rice.

Makes 4-6 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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