Chili Cumin Chicken Thighs
Quick to cook and intensely flavorful, chili cumin chicken thighs make a great weekday dinner paired with crunchy vegetables.
- 6 chicken thighs (skinless & boneless )
- ½ teaspoon salt
- 2 teaspoon chilli flakes
- 1 teaspoon ground chili (see note 1)
- 2 teaspoon whole cumin seeds
- 1 teaspoon cumin powder
- 1 tablespoon neutral cooking oil
- 10 oz green beans (or broccoli (see note 2))
- ½ teaspoon salt
- Put chicken thighs into a large bowl. Add salt, chili flakes, ground chili, cumin seeds, cumin powder, and cooking oil. Mix well and leave to marinate.
- Bring about 4 cups (1 liter) of water to a boil. Add green beans and salt. Leave to simmer until the beans are slightly undercooked (Do not overcook). Drain well and set aside.
- Once the vegetable is done, heat a large skillet/frying pan, preferably with a heavy bottom, over medium heat. Place the marinated chicken in a single layer (spread the pieces as flat as possible).
- Pan-fry until the first side turns golden. Flip over and cook for a further 2 minutes.
- Push the chicken to one side. Tilt the skillet a little to let the existing oil flow to the other side. Add drained green beans. Leave them to sizzle in the oil.
- Once the chicken thighs are fully cooked (see note 3) and the beans start to wilt, dish out and serve immediately.
Why this recipe
Today’s recipe, Chili Cumin Chicken Thighs, isn’t a traditional Chinese dish but is inspired by Lamb Skewers (Yáng Ròu Chuàn’r/羊肉串儿), a popular Chinese street food renowned for its distinctive chili and cumin seasoning. Captivated by this flavor profile, I’ve developed several ways to infuse other ingredients with it.
Chili cumin chicken is the one I find myself cooking most often because of its simple and quick preparation. It has become one of our favorite weeknight meals in the Red House. Like other easy chicken recipes (e.g., Sha Cha Chicken, Scallions Chicken Chops, and Lemon Chicken), this one only takes two steps: briefly marinating the thighs with spices, then pan-frying them until golden.
Here’s a bonus: sizzle some pre-blanched green beans in the rendered chicken fat to create a tasty side dish in the same pan. Sounds like a plan?
Scroll down for the detailed recipe!
Ingredients & substitutes
Here is the simple list of ingredients that you need for chili cumin chicken:
CHICKEN
Skinless and boneless thighs are my top choice for this recipe due to their rich flavor and quick cooking time.
If substituting with chicken breasts, I recommend cutting them into thin cutlets and being careful not to overcook.
SPICES
I use both cumin powder and whole cumin seeds, as well as both ground chili and flakes. This approach maximizes the fragrance of the spices and creates an appealing finished look.
Feel free to adjust the chili quantity according to your tolerance to heat. However, I wouldn’t suggest reducing the cumin, as it’s truly the soul of this dish.
VEGETABLES
This one-pan dish includes vegetables that balance both nutrition and flavor. Green beans or broccoli are my go-to choices, while asparagus and snow peas (aka mangetout) make good substitutes and don’t require blanching beforehand.
Cooking process
Step 1: Marinate the chicken Coat the chicken thighs with all the seasonings (chili flakes, ground chili, cumin seeds, cumin powder, and salt) and a little oil.
Leave it to marinate while you prepare the vegetable in the next step (you can leave it in the fridge for longer if you wish, but not exceeding 24 hours). Step 2: Blanch the beans
First, bring water to a full boil in a saucepan. Then add green beans (with the tip of the stem end trimmed) and a little salt.
Leave to cook over medium heat until the beans are slightly undercooked. Step 3: Sear the chicken
As soon as the beans are blanched, you can move on to cook the chicken. Start by heating a heavy-bottomed skillet (no need to add oil). Then put in the marinated chicken thighs.
Arrange the pieces as flat as possible without any overlapping. Leave to fry over medium heat. Once the side facing down gains a nice golden shine, turn the thighs over.
Cook the second side for about 2 minutes, then push the chicken to one side. Step 4: Combine the dish
Tilt the skillet allowing any oil and rendered chicken fat to flow to the other side. Add the beans to the oil, tossing them to sizzle.
Continue cooking for a few more minutes until the thighs are well done and the beans have wilted slightly but retain some crunch.
Serving ideas
I like cooking chili cumin chicken thighs for weekday dinners and serving them with plain steamed rice. Simple, healthy, yet so satisfying!
It’s also a great choice for multi-dish gatherings. Imagine slicing the chicken into pieces and using it to stuff freshly made bao buns or duck pancakes. Delicious!
