Cumin Chicken

Ingredients

• 4 (about 680 g)skinless, boneless chicken breasts
• 1lime, zest and juice
• 2 cloves, dividedgarlic, minced
• 1½ tspground cumin
• ¾ tspground coriander
• 1½ tbsp (22.5 ml), dividedneutral oil
• 1 smallyellow onion, finely diced
• 185 g (1 cup)long-grain rice
• 1 can (127 g; 4.5 oz)chopped green chillies
• 1lime, juice
• 414 ml (1¾ cups)reduced-sodium chicken stock
• 118 ml (½ cup)water
• 1 heaped cup (about 165 g)pineapple, diced small
• ½ largeavocado, diced small
• 1jalapeño, finely diced
• ⅓ cup (about 53 g)red onion, finely diced
• 2 heaped tbspfresh coriander leaves, roughly chopped
• 1lime, zest and juice
• 1 tspkosher salt, plus extra to taste
• ½ tspblack pepper, plus extra to taste

Instructions

1. 1

   Marinate chicken

   In a large sealable bag or bowl, whisk together the juice and zest of the first lime, 1 minced garlic clove, the cumin, coriander, 1 teaspoon kosher salt and ½ teaspoon black pepper. Add the chicken and turn it to coat. Seal the bag after pressing out the air, or cover the bowl, and refrigerate for at least 30 minutes and up to 2 hours, turning occasionally.

2. 2

   Make salsa

   If making the salsa ahead, gently mix the pineapple, avocado, jalapeño, red onion, coriander leaves, juice and zest of the final lime, and a couple of pinches of salt in a medium bowl. Cover and refrigerate until needed. Before serving, taste and adjust with salt, pepper and lime juice.

3. 3

   Sear chicken

   Take the chicken out of the fridge and leave it on the counter for 30 minutes. Remove it from the marinade, discard the marinade and pat the chicken dry with paper towels. Heat 1 tablespoon of oil in a large, deep frying pan over medium-high to high heat. Once shimmering, sear the chicken for about 1–2 minutes per side, until lightly browned, then transfer it to a clean plate.

4. 4

   Cook aromatics

   Set the pan over medium-high heat and add the remaining ½ tablespoon of oil. Add the yellow onion, season with salt and pepper, and cook, stirring now and then, for 3–4 minutes until translucent. Add the remaining garlic and the rice, then stir constantly for 1 minute.

5. 5

   Simmer chicken

   Add the green chillies, juice of one lime, chicken stock and water, and stir to combine. Bring the rice to a simmer and cook for 30 seconds. Set the seared chicken on top, lower the heat to maintain a gentle simmer, cover and cook for 22–25 minutes, until the liquid is absorbed and the chicken is cooked through. The method gives a temperature of 160–165°F in the thickest part of the chicken.

6. 6

   Rest and serve

   Take the pan off the hob and uncover it. Let the chicken and rice rest for 5 minutes, then serve with the salsa.

What is cumin chicken?

Cumin chicken is chicken seasoned with the earthy, warm flavour of cumin, here balanced by coriander and lime. This version takes cues from Caribbean-style pairings of lively citrus, chilli and fruit, serving the chicken over green-chile rice with pineapple salsa.

One pan does most of the cooking: the rice simmers beneath the seared chicken and takes on flavour from the stock, aromatics and chillies. The salsa adds a cool, sweet-tart contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 174 calories, 4g protein, 18g carbs, 10g fat.

The rice is the main source of carbohydrates, while the chicken contributes most of the protein. Oil and avocado supply much of the fat, with additional energy from the chicken and rice. Serve with a green salad or extra non-starchy vegetables for a more varied plate.

Build flavour before cooking

The marinade: Lime, garlic, cumin and coriander season the chicken before it meets the pan. Give it at least 30 minutes in the fridge; the method allows up to 2 hours.

The aromatics: Cooking the diced onion until translucent softens its sharpness, while a brief minute with the rice and garlic helps coat the grains in oil and flavour.

Sear without overcooking

Dry chicken: Patting off the marinade helps the breasts brown rather than steam. The quick sear is for colour; the chicken finishes cooking later with the rice.

Pan heat: Wait until the oil shimmers before adding the chicken. Sear for about 1–2 minutes per side, then move it out of the pan while you prepare the rice.

Get the rice right

Gentle simmer: Once the stock and water are added, bring the rice to a simmer and let it bubble for 30 seconds before topping it with the chicken. Keep the heat low enough for a gentle simmer once the pan is covered.

Doneness: Cook covered for 22–25 minutes, until the liquid is absorbed and the chicken is cooked through. The method gives a thermometer reading of 160–165°F in the thickest part of the breast.

Keep the salsa fresh

Dice the pineapple, avocado and red onion small so you get a little of each in a spoonful. Stir gently to avoid mashing the avocado, then chill the bowl until the chicken is ready.

Jalapeño heat: Remove the seeds if you want a milder salsa, or leave some in for more heat. Taste just before serving and adjust with salt, pepper or lime juice.

Serve it at the table

Rest the chicken and rice, covered only by the resting time specified in the method, for 5 minutes after removing the pan from the hob. Spoon the pineapple salsa over the chicken or serve it alongside.

The rice makes this a filling one-pan plate; a simple green salad or steamed vegetables can add a fresh, savoury side without competing with the salsa.

Recipe notes & tips

• Marinate the chicken for at least 30 minutes, and keep it refrigerated during that time.
• Pat the chicken dry after removing it from the marinade so it can brown in the pan.
• Use a large, deep pan with a lid that fits securely for the rice simmer.
• Keep the salsa chilled while the chicken and rice cook.
• Let the pan rest for 5 minutes before serving so the rice can settle.

Variations

• Milder salsa: Remove the jalapeño seeds or use less chilli.
• More citrus: Add extra lime juice to the salsa just before serving.
• Fruit swap: Replace some of the pineapple with diced mango.
• Herb change: Use fresh parsley in the salsa if you do not have coriander.
• Extra vegetables: Serve with steamed greens or a simple green salad.

Common mistakes to avoid

• Skipping the marinade: Give the chicken at least 30 minutes to take on the lime and spices.
• Crowding the pan: Sear in batches if the breasts do not fit in a single layer.
• Leaving the marinade on: Discard it and pat the chicken dry before searing.
• Boiling the rice hard: Lower the heat after adding the chicken and keep the simmer gentle.
• Mashing the salsa: Fold the ingredients together gently to keep the avocado in pieces.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Store the salsa separately if possible, as the avocado can soften and discolour. Reheat the chicken and rice until piping hot, adding a splash of water if the rice seems dry.

Frequently asked questions