Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins
This recipe is perfect in all ways! Easy to make with ingredients that you can easily find. Packed with flavours that will make your taste buds craze. It has the perfect combination of everything – tons of warmth from the cumin and red pepper flakes with a sweet and sour taste from the honey and orange. Enjoy a Jamaican-style dinner in the comfort of your home with this unbelievably delicious meal that your entire family will surely love!
Ingredients
8 pieces of chicken (I used legs and thighs)
2 tbsp olive oil
4 cloves garlic smashed
5 sprigs of thyme
1 large navel orange. sliced
2 c. of chicken stock
1/2 c. fresh orange juice
1 large purple onion sliced crossways
1 tbsp toasted cumin seeds
1 tbsp butter
1/4 tsp red pepper flakes add more for a spicy dish
salt and pepper
How to make Orange Cumin Roast Chicken
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: With salt and pepper, season the chicken. In an ovenproof skillet with a lid, heat the oil over high heat. Once the oil is hot, add the chicken skin-side down and cook until golden brown, then flip and cook the other side for another minute or two. Take the chicken out of the skillet when done and drain the excess grease.
Step 3: Adjust the heat to medium-high. Add the cumin seeds to the same skillet and lightly toast. Be careful not to burn the seeds. Add in the butter. Let it melt, then add in the garlic. Continue to cook for about a minute until the garlic has softened. Pour in the stock and orange juice. Bring the mixture to a simmer and deglaze the pan. Let the mixture simmer for about 2 minutes.
Step 4: Add the chicken back to the skillet, skin side up followed by the oranges, red pepper flakes, thyme, and onion. Cover the skillet with the lid and shift in the preheated oven, then bake for about 60 minutes. Uncover and bake for another 15 minutes. This will add colour to the skin.
Step 5: Take the chicken out when done and season according to taste. Before serving, garnish with parsley or fresh thyme. Enjoy with rice, potatoes, or roasted vegetables.
Ingredients
- 8 pieces of chicken (I used legs and thighs)
- 2 tbsp olive oil
- 4 cloves garlic smashed
- 5 sprigs of thyme
- 1 large navel orange. sliced
- 2 c. of chicken stock
- 1/2 c. fresh orange juice
- 1 large purple onion sliced crossways
- 1 tbsp toasted cumin seeds
- 1 tbsp butter
- 1/4 tsp red pepper flakes add more for a spicy dish
- salt and pepper
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: With salt and pepper, season the chicken. In an ovenproof skillet with a lid, heat the oil over high heat. Once the oil is hot, add the chicken skin-side down and cook until golden brown, then flip and cook the other side for another minute or two. Take the chicken out of the skillet when done and drain the excess grease.
Step 3: Adjust the heat to medium-high. Add the cumin seeds to the same skillet and lightly toast. Be careful not to burn the seeds. Add in the butter. Let it melt, then add in the garlic. Continue to cook for about a minute until the garlic has softened. Pour in the stock and orange juice. Bring the mixture to a simmer and deglaze the pan. Let the mixture simmer for about 2 minutes.
Step 4: Add the chicken back to the skillet, skin side up followed by the oranges, red pepper flakes, thyme, and onion. Cover the skillet with the lid and shift in the preheated oven, then bake for about 60 minutes. Uncover and bake for another 15 minutes. This will add colour to the skin.
Step 5: Take the chicken out when done and season according to taste. Before serving, garnish with parsley or fresh thyme. Enjoy with rice, potatoes, or roasted vegetables.
