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Chili Cumin Chicken Thighs
Quick to cook and intensely flavorful, chili cumin chicken thighs make a great weekday dinner paired with crunchy vegetables.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 264 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
For the chicken
- 6 chicken thighs skinless & boneless
- ½ teaspoon salt
- 2 teaspoon chilli flakes
- 1 teaspoon ground chili see note 1
- 2 teaspoon whole cumin seeds
- 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.
Cup of Yum
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 refers to dried chili pepper in powdery form. You may use chili powder that contains other spices and salt. In this case, slightly reduce the salt quantity.
- slightly reduce the salt quantity
- You may also use other vegetables, such as asparagus or snow peas. In this case, skip the blanching process as they’re easy to cook through.
- If you are unsure about the doneness, use a kitchen thermometer and test by poking it through the thickest part of the chicken. The internal temperature should be above 165°F (74°C).
Nutrition Information
Serving
1serving
Calories
264kcal
(13%)
Carbohydrates
6g
(2%)
Protein
34g
(68%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
161mg
(54%)
Sodium
465mg
(19%)
Potassium
623mg
(18%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1092IU
(22%)
Vitamin C
9mg
(10%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264
% 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.