Indian Lemon Cumin Chicken Dinner (Gluten Free, Dairy Free)

by Rebecca A. Watson on October 30, 2014

in food, health, recipes

Sante and I’d invited a friend over for dinner a few weeks ago, where I cooked this dish. She mentioned that chicken is one of the most acceptable to eat meats in every culture. It’s true: Chicken will reign over all other consumed meats sooner rather than later.

Recently I read that the closest living relative to the Tyrannosaurus Rex is the chicken. How’s that for karma?

chickens 1

 

This meal, lemon cumin chicken, is probably one of our favorites. Of course, it’s also gluten-free and dairy free naturally, which I dig. Not that I mind making substitutions, but there’s something nice about eating something just the way it’s meant to be prepared.

You can ask your butcher to cut up your chicken into small pieces (9 or so). We often will just buy chicken legs though, since we’re dark meat fans.

Indian Lemon Cumin Chicken Dinner

Serves 4-6
Time: 60 minutes

3 Tbls Olive Oil
1.5 tsp Cumin Seeds
1/2 inch Ginger, finely ground or grated
3 Garlic Cloves, minced or crushed
1/2 tsp Salt
1/2 tsp Turmeric
1/2 tsp Curry Powder
2 Serrano Peppers, chopped
1.5 Lemons, juiced
Whole Chicken cut into small pieces — or — 6 chicken legs
1/2 tsp Garam Masala
Handful fresh cilantro, chopped

3 cups brown rice
6 cups water
Salt

Vegetable for a side … broccoli, salad or green beans are a favorite of ours

Directions:

1. Turn some good music on. Feel the beat move through your body. Make sure you have something nice to drink and begin!

2. Add oil into a large pan and heat over medium heat. Add cumin seeds, ginger and garlic. Cook for one minute and add salt. Cook two minutes more until golden brown.

3. Add turmeric, curry powder and peppers. Be stoked you’re eating a super food. That’s what they’re calling turmeric these days. Cook for one minute.

4. Add lemon juice and then chicken. Saute chicken until the pink turns golden brown. If needed add a tablespoon or so of water and turn down the heat to low-medium. Cover the pan and let cook until done, roughly 45 minutes. Stir occasionally if the chicken sticks to the pan.

5. In the meantime, make the rice. If you don’t know how, here’s an easy tutorial.  Get the veggies ready as well.

6. Once the chicken is cooked, add garam masala and cilantro. Cook 5 more minutes and serve. guten Appetit!

Sante and I gobbled this up last night and again for lunch today before I remembered I was supposed to take photos. Whoops! So it looks sort of like this:

cardamom-lemon-chicken-1

To be replaced with my picture soon … if I can stand to smell it without grabbing my knife and fork 😉

Did you like this recipe? Don’t forget to check out my recipe page for several delicious gluten-free, dairy-free treats, dinners and snacks! 

Photo by Richard Parker

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