Cumin Chicken with Black Bean Stuffing and a Bush’s Beans Giveaway for you
If you follow me on Facebook then you may remember me teasing you with some seriously delicious food that we were cooking up while in Montana with Bush’s Beans a couple of weeks ago. We spent an entire day cooking alongside chefs Jeffrey Saad and Connie Gutterson, learning new techniques and experimenting with new flavors, of course beans being the star ingredient.
(Photo Credit: Crackle Photograpy)
One of the recipes that I couldn’t get enough of is this Cumin Chicken with Black Bean Stuffing. No disrespect to the chicken, but I could seriously eat a huge bowl of this ‘stuffing’ on its own for dinner and be a happy camper. It is so good. It’s filled with all my favorite things…roasted peppers, spices, tortillas and black beans…a bowl full of goodness that gets even better after a squeeze of lime.
(Photo Credit: Crackle Photograpy)
The chicken is prepared so incredibly simple and delicious that I made it for my family within a few days of me getting home from my trip. I used boneless, skinless chicken thighs and threw them on the grill and my husband and kids seriously inhaled it and asked for more. The chicken is seasoned very simply with salt and pepper and a little oil before grilled, then brushed with a brilliant 2-ingredient mixture of sweet agave syrup (or honey) and toasted cumin seeds. If you have never used whole cumin seeds before, this is the recipe to experiment with. You quickly toast them up in a dry skillet then add them to the agave (or honey) and voila…you have yourself something delicious.
(Photo Credit: Crackle Photograpy)Print
- 5 pounds whole chicken
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 teaspoons canola oil
- 1 tablespoon cumin seed (note: toast seeds in warm skillet first until fragrant for additional flavor!)
- 3 tablespoons agave syrup or honey
- 1 each green pasilla chile*
- 1 each jalapeño pepper*
- 4 each corn tortillas (6 inch)
- 1 can (15 ounces) BUSH’S® Black Beans or BUSH’S® Reduced Sodium Black Beans, drained and rinsed
- ¼ cup chicken stock
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ cup fresh cilantro, chopped
- 6 wedges lime
- Aluminum foil
- Grill pan
- Clean out inside of chicken, rinse chicken inside and out with cold water. Pat dry with paper towel and cut chicken into pieces.
- Season chicken pieces with salt and pepper and lightly cover with oil. Mix cumin seeds with agave syrup and set aside.
- Set one side of clean, well-oiled grill to medium high heat and the other side to medium low heat. When grill is hot, using tongs, place chicken skin side down on hot side of grill until there are nice grill marks (about 5 minutes). Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3-5 minutes for breast meat; 12 minutes for bone in leg/thigh meat).
- In the last two minutes of cooking, brush cumin seeds and agave syrup on both sides of chicken and cook each side for one minute. Chicken is done when internal temperature reaches 160 degrees F.
- Remove chicken from grill and let rest at least 10 minutes before serving.
- Using metal tongs blacken chile and jalapeño peppers on the grill for 3 minutes per side. Place chile and jalapeño in small bowl, cover with foil tightly. Let sit for 10 minutes. Once cool, wipe skin off (do not rinse under water). Discard stems. Discard seeds (unless you want it spicier). Chop chile and jalapeño into ½-inch pieces. Set aside.
- Using metal tongs, place tortillas on the grill for 30 seconds on each side or until slightly charred. Chop tortillas into ¾-inch strips.
- Pour black beans in medium-sized grill-safe pan. Add chile, jalapeño, tortillas, chicken stock, paprika and ¼ teaspoon salt. Place the pan directly on the grill and heat just until mixture comes to a boil. Remove pan from heat and set aside to cool briefly.
- Serve chicken with a side of black bean stuffing and garnish with cilantro and lime wedges.
*Substitution: Use ½ cup canned roasted chiles in place of green pasilla chile and jalapeño pepper.
Note: this recipe was written for cooking on the grill, but of course a grill pan and skillet on the stove top will work just as well!
Recipe created for BUSH’S® Beans exclusively by Chef Jeffrey Saad, culinary expert and television host of numerous food-and cooking-related shows.
Bush’s Beans wants to share a little bean love with all of my wonderful readers by offering this giveaway. I know the cold months are coming and most of you probably won’t be able to grill outdoors so this awesome Staub Grill Pan might help out with that, don’t ya think? Good luck!
Staub Grill Pan
Recipes (made at the event)
Coupons for free cans of Bush’s Beans
Starts today, Wednesday, November 2 and ends Wednesday, November 9 at 12 noon (EST)
(Sorry, giveaway open to US readers only. Winner will be chosen randomly using Pick Giveaway Winner plugin application – winner will be notified by email and have 48 hours to claim prize or another winner will be selected.)
To enter into the giveaway:
Leave a comment on this post telling me your favorite way to cook with beans.
Additional Entries can be earned by:
(leave a separate comment after you complete each item, each comment will count as an entry)
1. “Like” Bush’s Beans on Facebook.
2. “Like” Aggie’s Kitchen on Facebook. (if you already a fan, let me know, that counts as an entry!)
3. Follow @BushsBeans on Twitter
3. Follow @AggiesKitchen on Twitter (if you already follow, let me know, that counts as an entry!)
4. Share about giveaway on Twitter: “I want to win a grill pan from @aggieskitchen and @bushsbeans http://tinyurl.com/6y9glcu!
5. Share about giveaway on Facebook with link to this post.
6. Subscribe to Aggie’s Kitchen RSS feed.
My friend Cheryl is also hosting this same giveaway…head over to Tidy Mom for more chances to win!
(and of course…I’m required to tell you…)
Disclaimer: Bush’s Beans paid for my trip to Montana but all opinions on this blog are and always will be my own.
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