This lemon cumin chicken is quick, easy, and a bit audacious (at least in terms of seasoning, so I've been told). The citrusy tang of lemon certainly lends brightness, while the earthy flavor of cumin provides some satisfying warmth and depth. Oh, but wait...there's more. This dish also features a somewhat assertive combination of garlic and mint, half of which is left freshly chopped and then brazenly sprinkled over the chicken as a rather zingy garnish when it is served. At the end of the day, lemon cumin chicken is probably not a dish for the faint of heart. But hey, as the saying goes, fortune favors the bold.
Ingredients for Lemon Cumin Chicken
- lemons
- olive oil
- ground cumin
- paprika
- fresh mint
- garlic
- kosher salt
- freshly ground black pepper
- chicken breasts (boneless and skinless)
- couscous
- chicken stock
See recipe card for quantities.
Instructions
Using a microplane, zest the lemon into a large bowl.
Mince the garlic and finely chop the fresh mint. Set aside half of the garlic and half of the mint for serving.
Add the remaining half of the garlic, remaining half of the mint, lemon juice, olive oil, paprika, cumin, salt, and pepper to the bowl with the lemon zest. Mix briefly to combine the marinade.
Then add the chicken to the marinade and turn it to coat. Let stand at room temperature for 30 minutes, turning the chicken occasionally.
Place a large skillet over medium high heat. When the skillet is hot, add the chicken along with the marinade. Once the liquid has come to a boil, adjust the heat to a simmer and then cover the pan with a lid. Cook for 7 to 10 minutes, or until the chicken is cooked through.
In the meantime, prepare the couscous according to the package instructions, using chicken stock (instead of water) and adding 1 tablespoon of olive oil.
To serve, spoon the lemon cumin chicken onto a bed of couscous and then sprinkle some of the remaining mint and garlic over the top. Place a couple of lemon wedges alongside.
Hint: When it comes to the garnish, I love the sharp pungency of fresh garlic contrasted against the fragrant coolness of fresh mint. But if the idea of eating raw garlic just isn't appealing to you, for whatever reason, you can certainly add all of the minced garlic to the marinade and cook it along with the chicken (instead of reserving half for the garnish).
Substitutions
- For the Mint - For a different flavor profile, either parsley or cilantro could be used in place of the mint.
- For The Paprika - There are quite a few alternative possibilities here. For instance, you could substitute your favorite mild chili powder (such as Ancho), pimentón, or Aleppo pepper.
- For the Couscous - No couscous in your pantry? You could also serve this over rice or alongside some pita bread.
Equipment
A microplane is always my weapon of choice for zesting lemons, but you can also use the small holes on a cheese grater for this task. (Or if you happen to possess immense amounts of patience, you could cut wide strips of lemon peel with a knife and then mince them to bits.) Just be careful to avoid the pith.
Storage
Lemon cumin chicken will keep in the refrigerator for 3 to 4 days.
Top tip
Over the years, I have encountered a variety of different opinions about what you can (and can not) do with a marinade once it has touched raw meat. And essentially, there seem to be two basic schools of thought: 1) it must not be consumed under any circumstances, and 2) it is completely safe to consume as long as it has been sufficiently cooked first. For me, it comes down to this...as long as the marinade is brought to a boil and then cooked for at least 5 minutes, I am entirely happy to eat it. That said, do what makes you comfortable. (You can certainly toss the marinade instead of cooking it along with the chicken, if you prefer.)
📖 Recipe
Lemon Cumin Chicken
Equipment
- microplane (or a cheese grater with small holes)
Ingredients
- zest of one lemon
- ⅓ cup fresh lemon juice
- ⅓ cup olive oil (plus 1 tablespoon for the couscous)
- 3 tablespoons fresh mint leaves finely shredded
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken breasts cut into chunks
- 10 ounces couscous Moroccan variety (about 1¾ cups)
- 2 cups chicken stock
- lemon wedges (to serve)
Instructions
- Place the lemon zest, lemon juice, olive oil, about half of the mint, about half of the minced garlic, cumin paprika, salt, and pepper in a large bowl. Mix briefly to combine the marinade.
- Add the chicken and stir to coat. Let stand at room temperature for 30 minutes, stirring occasionally.
- Place a large skillet over medium high heat. When the skillet is hot, add the chicken along with the marinade. Once the liquid has come to a boil, adjust the heat to a simmer and then cover the pan with a lid. Cook for 7 to 10 minutes, or until the chicken is cooked through.
- In the meantime, prepare the couscous according to the package instructions, using chicken stock (instead of water).
- To serve, spoon the lemon cumin chicken onto a bed of couscous and sprinkle some of the remaining mint and garlic over the top. Place a couple of lemon wedges alongside.
Peter
Made this as directed, with the exception of using boneless thighs instead of breasts, because thighs. It was hailed by one and all. Into the dinner rotation it goes. Thanks.
Nora
I love a clever substitution...of course thighs! Thanks, Peter. Honored to contribute to the dinner rotation.