Recipe: Spicy Cumin-Crusted Chicken with Orange-Chipotle Sauce

Ingredients:

For Chicken:

Cooking spray

1/3 cup cumin seeds

½ teaspoon kosher salt

¼ teaspoon pepper

4 skinless, boneless chicken breast halves

For Orange-Chipotle Sauce:

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped tomato

2 tablespoons minced garlic (about 6 cloves)

2 tablespoons chopped drained canned chipotle chile in adobo sauce

2 cups fresh orange juice (about 4 oranges)

1 cup white vinegar

1/2 cup ketchup

1/4 cup packed brown sugar

1/4 cup molasses

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup fresh lime juice

1/2 cup chopped fresh cilantro

Directions:

Sauce:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté for 10 minutes or until browned, stirring frequently.

2. Add tomato, garlic, and chile; cook 3 minutes. Add orange juice and vinegar; bring to a boil. Reduce heat; simmer until reduced to 1 1/3 cups (about 30 minutes).

Stir in the lime, cilantro, ketchup, sugar, molasses, salt, and pepper; cook 5 minutes. Place mixture in a food processor; process until smooth.

Chicken:

1. Prepare Grill (if you don’t have a grill, do like we did and cook this shit on the stove).

2. Combine Seeds Salt and pepper. Rub both sides of chicken with the mixture. If grilling, place chicken on grill rack coated with cooking spray, cover and grill 6 minutes. If cooking on the stove, sauté on both sides until done.  

3. If grilling, brush with half the sauce, and cook until done. If cooking stove top, preheat oven to 300, brush with half the sauce and cook for an additional 10 minutes.

4. Serve with remaining sauce. 

I served it with mixed greens. You can find the recipe for that HERE. Also, the sauce is HELLA involved.  But trust me, it’s 100% worth it.

Recipe inspiration found HERE and HERE.

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