Chicken With Lemon Cumin And Mint Food

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LEMON-CUMIN CHICKEN



Lemon-Cumin Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1/4 cup fresh lemon juice (from 1 large lemon)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
Four 4- to 6-ounce boneless skinless chicken breasts
1 1/2 packed cups fresh mint leaves (about 1 large bunch)
1 packed cup baby spinach leaves
1/2 cup grated Parmesan
1/3 cup chopped walnuts, toasted (see Cook's Note)
2 teaspoons fresh lemon juice (from 1/2 a large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, peeled and smashed
1/2 cup extra-virgin olive oil
Vegetable oil cooking spray

Steps:

  • For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
  • For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.

CHICKEN WITH LEMON, CUMIN, AND MINT



Chicken with Lemon, Cumin, and Mint image

Provided by Lori Longbotham

Categories     Chicken     Citrus     Broil     Marinate     Picnic     Dinner     Lemon     Mint     Spice     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Zest of 1 lemon, removed with a vegetable peeler
1/2 cup fresh lemon juice (about 2 large lemons)
1/3 cup lemon oil or olive oil
2 tablespoons finely shredded fresh mint leaves
2 garlic cloves, minced
1/2 teaspoon paprika, preferably hot
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 chicken wings, bony tips removed and discarded
4 boneless chicken thighs, halved lengthwise
Lemon wedges for serving

Steps:

  • 1. Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
  • 2. Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.
  • 3. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
  • To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.

CHICKPEA SALAD WITH CUMIN AND LEMON



Chickpea Salad With Cumin and Lemon image

Make and share this Chickpea Salad With Cumin and Lemon recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 17m

Yield 4 serving(s)

Number Of Ingredients 15

2 pita bread
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
19 ounces chickpeas, rinsed and drained
3 plum tomatoes, chopped
1 cup English cucumber, chopped
1 cup green bell pepper, chopped
3 green onions, cut in fine strips
1/2 cup walnuts, chopped
1/4 cup of fresh mint, chopped or 1 teaspoon dried mint
8 boston lettuce leaves
1/3 cup feta cheese, crumbled

Steps:

  • Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
  • Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.

Nutrition Facts : Calories 467.6, Fat 21.4, SaturatedFat 4, Cholesterol 11.1, Sodium 1150.2, Carbohydrate 57.5, Fiber 10.1, Sugar 4.7, Protein 15.3

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