Geera Chicken with a Twist

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons ground cumin (geera) 2 tablespoons ground cumin (geera)
• 1 tablespoon ground turmeric 1 tablespoon ground turmeric
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 scotch bonnet pepper, finely chopped (optional for heat) 1 scotch bonnet pepper, finely chopped (optional for heat)
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground cumin, turmeric, coriander, paprika, dried thyme, salt, black pepper, minced garlic, chopped scotch bonnet pepper (if using), and lime juice.
2. 2.
   Add the chicken pieces to the bowl and toss until they are well coated with the spice mixture. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces, skin side down, and cook for about 5 minutes until the skin is golden brown and crispy.
4. 4.
   Flip the chicken pieces and continue cooking for another 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. 5.
   Remove the chicken from the skillet and let it rest for a few minutes. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Cumin (geera) — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat a dry skillet over medium heat, add the cumin seeds, and toast them for a few minutes until fragrant. Then, grind them into a fine powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the scotch bonnet pepper. If you prefer a milder flavor, remove the seeds before chopping.
• Make sure to marinate the chicken for at least 2 hours to allow the flavors to develop fully.
• If you don't have access to scotch bonnet pepper, you can substitute it with habanero pepper or cayenne pepper for a similar level of heat.
• Serve the Geera Chicken with steamed rice, roti, or a side of fresh salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Geera Chicken hot, garnished with fresh cilantro. Accompany it with fluffy white rice or warm roti for a satisfying and flavorful meal.

Presentation advice

Arrange the golden-brown Geera Chicken pieces on a platter, garnish with sprigs of fresh cilantro, and serve alongside a vibrant side salad. The colorful spices and crispy skin of the chicken will make for an enticing presentation.