Roast Cumin Chicken with Cilantro Scallion Salsa has made an appearance on our dinner table for the last several years. The Cilantro Scallion Salsa brightens up this dish and comes together quickly.
I first made this chicken dish four years ago when I spotted it in the Sunday New York Times. This is a Puerto Rican inspired recipe, served with rice and beans. I’d forgotten about this recipe until recently when I was scrambling to get dinner on the table quickly.
I always have chicken in my refrigerator, so I can braise, roast or grill it for dinner. By varying the way I prepare it, I can get away with serving chicken almost every day of the week. Jamaican, Asian, Peruvian , and Middle Eastern recipes are just some of the different ways I’ve prepared this inexpensive cut of meat.
This recipe comes together quickly. Chicken pieces are tossed with ground cumin (I roast my own cumin seeds and grind them for better flavor), salt and pepper. Olive oil is drizzled on top, and the chicken is roasted for about 30 minutes. Meanwhile, the Cilantro Scallion Salsa can be made.
I made this recently as part of our church’s Angel Meal’s program, for a family who just had a baby, and made some Peruvian Green Chile Sauce (Aji Verde) to go with it in place of Cilantro Scallion Salsa, and it was really good. You can serve this with rice and beans as is traditional with a chicken dish like this, or with a simple green salad.
What’s your go-to recipe on busy weeknights?