Cumin Chicken With Black Bean Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces boneless, skinless chicken breasts
- 1teaspoon ground cumin
- ½teaspoon ground coriander
- 115-ounce can no-salt-added black beans
- 1large clove garlic
- ½ to 1Serrano chili
- 2tomatillos, to yield 3 tablespoons chopped
- Few sprigs cilantro, to yield 2 tablespoons chopped
- 1small onion, to yield 1 tablespoon chopped
- 1small green pepper, to yield 4 teaspoons chopped
- 2teaspoons lime juice
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
376 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 17 grams dietary fiber; 4 grams sugars; 40 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat broiler, if using. Wash and dry the chicken, and rub the breasts on both sides with cumin and coriander.
- Step 2
Rinse and drain the beans.
- Step 3
Turn on the food processor, and put garlic through feed tube. Wash, trim and seed the chili, add as much as you like to the food processor and process until finely chopped. Chop the tomatillos. Wash and chop the cilantro. Chop the onion and the green pepper.
- Step 4
To the garlic and chili in the food processor add the beans, tomatillos, cilantro, onion, green pepper, lime juice, salt and pepper, and process until mixture is pureed.
- Step 5
Prepare stove-top grill, if using. Broil or grill chicken, browning on both sides and cooking until chicken is no longer pink, about 10 minutes.
- Step 6
Heat the bean puree in a pot slowly until warm.
- Step 7
Place the bean puree in the middle of each of two dinner plates. Place the chicken on top, and top with mango salsa.
Private Notes
Comments
The black bean purée is kind of ugly, so I’m not sure I would serve this for company, but it actually tastes quite good. I doubled the garlic. I didn’t want to grill or broil, so I ended up adding olive oil to the cumin and coriander, rubbing it on some chicken breast tenders, and pan–frying it. The Rick Bayless tomato salsa with fruit recipe in NYT cooking worked well in lieu of jarred mango salsa. Don’t skip the fruit salsa! It is necessary for complexity and color.
Advertisement