Monday, January 27, 2014

Citrus-Cumin Chicken


Yesterday I was in the mood for something citrusy for dinner but I wanted a little warmth to it too. Before leaving for my morning run, I left eight pieces of bone-in thighs and drumsticks, that I had defrosted overnight, in a simple brining solution of salt and brown sugar. For more information on brining, check out my post  "To Brine or Not to Brine? That Shouldn't Even Be a Question". Six hours later it was time to get cooking. 

Citrus-Cumin Chicken

Serves 4

8 pieces chicken: 4 drumsticks, 4 thighs, skin removed
Salt and pepper
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon garlic, minced
1 tablespoon cumin
1/2 tablespoon sweet paprika
1 tablespoon soy sauce
1/2 cup white wine  
1 cup citrus juice:
    2 oranges, zest grated & juiced. 
    2 limes, zest grated & juiced.
    1 lemon, zest grated & juiced.
  1 tablespoon flour

Pat all the chicken pieces dry and season with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large skillet at medium heat. Add 4 chicken pieces to brown on each side. Do not turn over until chicken releases from pan on its own. Work in two batches, so as not to overcrowd the pan. Swap out the browned chicken, add remaining tablespoon of oil and the remaining 4 pieces and brown on each side. Remove browned chicken and add onions. Stir and continue cooking at medium low heat till onions are soft and translucent (about 5 minutes). 
Stir in garlic and cook an additional minute. Add in cumin and paprika and stir in, being careful not to let spices burn, cook for 1 minute. Mix in soy sauce and citrus juices and zest, scraping the bottom of the pan to release the flavorful brown bits. Increase heat to medium-high, remove 1/4 cup of the sauce and set aside to cool, add chicken in one layer. Once at a high simmer reduce heat to low and simmer 45-50 minutes, turning chicken pieces over once after 20 minutes. Once cooked, add the tablespoon of flour to the reserved sauce, stir till flour is incorporated into sauce. remove chicken pieces from pan. Bring sauce in pan to a boil, stir in flour mixture and continue stirring till sauce thickens, reduce heat cook another 1-2 minutes to cook out the floury taste. Add chicken pieces back and coat with sauce. 

Serve with fluffy white rice. Enjoy!


  1. Wow these pics rock and it looks delicious. Definitely going to try this recipe possibly this weekend when I take out some chicken!

  2. Yay! Let me know if you like it!

  3. Wonderful recipe Jackie! You didn't mention the wine, do we add it along with the juices? You mention 45-50 minutes of simmering which is quite long, so we guess that's the point to add it, to make it last, right?
    Thank you for another simple, wonderful recipe!

  4. You add it in when you add the soy and citrus juices. Thanks for bringing that to my attention! :-)