Chili Cumin Chicken Thighs
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
264 kcal
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Course
Main Course
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Cuisine
Chinese
Chili Cumin Chicken Thighs
Description
Chili Cumin Chicken Thighs combine a bold spice profile with tender chicken pieces. The thighs absorb a marinade consisting of chili flakes, ground chili, whole cumin seeds, ground cumin, and a touch of cooking oil, along with salt for seasoning. After marinating, the chicken is pan-fried until golden, locking in flavor and moisture.
The accompanying green beans are blanched briefly until slightly firm, preserving some bite and vibrant color. They finish cooking in the skillet alongside the chicken, where they sizzle gently in the cooking oil, absorbing some of the seasoned flavors.
This dish is best served immediately to enjoy the contrasting textures – tender chicken with a caramelized exterior and crisp-tender green beans. It works well as a straightforward dinner entrée that highlights the warmth of cumin and chili spices without overwhelming heat.
Using a kitchen thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) is recommended. Variations with broccoli, asparagus, or snow peas can be substituted for green beans, with adjustments to blanching or cooking times accordingly.
Ingredients
For the chicken
- 6 chicken thighs skinless & boneless
- ½ teaspoon salt
- 2 teaspoon chili flakes
- 1 teaspoon ground chili see note 1
- 2 teaspoon cumin seeds whole
- 1 teaspoon cumin powder
- 1 tablespoon neutral cooking oil
For the vegetable
- 10 oz green beans or broccoli (see note 2)
- ½ teaspoon salt
Instructions
Marinate the chicken
- Put chicken thighs into a large bowl. Add salt, chili flakes, ground chili, cumin seeds, cumin powder, and cooking oil. Mix well and leave to marinate.
Blanch the vegetable
- Bring about 4 cups (1 liter) of water to a boil. Add green beans and salt. Leave to simmer until the beans are slightly undercooked (Do not overcook). Drain well and set aside.
Sear the chicken
- Once the vegetable is done, heat a large skillet/frying pan, preferably with a heavy bottom, over medium heat. Place the marinated chicken in a single layer (spread the pieces as flat as possible).
- Pan-fry until the first side turns golden. Flip over and cook for a further 2 minutes.
Combine the dish
- Push the chicken to one side. Tilt the skillet a little to let the existing oil flow to the other side. Add drained green beans. Leave them to sizzle in the oil.
- Once the chicken thighs are fully cooked (see note 3) and the beans start to wilt, dish out and serve immediately.
Notes
- Ground chili powder can vary; if using a blend containing salt or other spices, reduce added salt accordingly.
- Green beans are blanched to maintain texture; for softer vegetables like asparagus or snow peas, blanching is optional as they cook quickly in the skillet.
- Check chicken doneness with a thermometer, aiming for an internal temperature above 165°F (74°C) to ensure safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 264kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 161mg | 54% |
| Sodium | 465mg | 19% |
| Potassium | 623mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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