Make this Cumin Rubbed Chicken and enjoy the best of both worlds – tasty savory chicken and a citrusy artichoke salsa. All over a bed of fluffy brown rice, it’s not only delicious but also a complete meal!
Prepare rice according to package directions.
Pat dry chicken and season with cumin and salt. Heat oil in a large nonstick skillet over medium-high heat.
Add chicken and sauté 6 minutes on each side or until cooked through.
To make salsa, mix artichokes with tomatoes, onions, and parsley. Squeeze lemon over salsa and mix. Season with salt and pepper to taste.
Serve chicken over rice and top with salsa.
We’re not kidding when we say that this recipe has won awards. A contest-winning recipe from the 2009 Restaurant Recipe Challenge, there’s a lot to love about this Cumin Rubbed Chicken and Brown Rice masterpiece.
What makes it a prize winner? We think it has a little something to do with our 10-minute Boil-in-Bag Brown Rice and a whole lot to do with our homemade artichoke salsa. Comprised of lemon, onions, tomatoes, and parsley – this artichoke salsa is the perfect pair for savory, cumin spiced-chicken.
Yet, that’s not all. The third reason for this prized dish is our method for making the perfect seared chicken. Two teaspoons of ground cumin and a bit of salt, give this chicken tons of flavor. While a bit of heated oil and a non-stick pan helps sear it to perfection.
Cumin gets the most flavor after being toasted. Heated the spice brings out its fragrant, nutty flavors. Mostly found in Indian cuisine, it’s popular in curries, stews and goes well with chicken and vegetarian dishes; offering earthy, nutty, spicy notes. Cumin also has a touch of lemon to it as well.