Cumin-Spiced Chicken Fillets Recipe

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This recipe brings together three harmonious components: cumin-spiced chicken fillets seared and baked until juicy, golden potatoes roasted with coriander and paprika, and a refreshing green salad of cucumber, red onion, and dill dressed simply with oil, salt, and pepper. The chicken is coated in aromatic spices—cumin, salt, and pepper—then pan-seared in vegetable oil to caramelize the exterior. Sautéed red bell pepper, onion, celery, and garlic add sweetness and depth before a finish in the oven under a blanket of melted mozzarella, sour cream, and mayonnaise for creamy richness. Meanwhile, potato wedges are tossed with coriander, paprika, salt, pepper, and oil, then roasted with butter until crisp on the outside and tender inside. The meal is completed by a simple green salad—crisp cucumber, thinly sliced onion, minced garlic, and fragrant dill—tossed with oil, salt, and pepper to cleanse the palate. Each element can be prepared simultaneously for a seamless dinner service, making this dish ideal for busy weeknights or relaxed weekend meals.

Preparation, Cook, and Total Times

Prep Time: 30 minutes
Cook Time: 45 minutes (20–25 minutes for chicken, 25–30 minutes for potatoes, plus 5–7 minutes for final cheese melt)
Total Time: 1 hour 15 minutes

YIELD & CUISINE

Yield: Serves 4
Cuisine: Modern European fusion with Middle Eastern spice accents

A Full List of Ingredients

For the Chicken & Vegetable Bake
– 2 chicken fillets (approx. 500 g)
– 1 tsp ground cumin
– Salt, to taste (approx. ½ tsp)
– Freshly ground black pepper, to taste (approx. ¼ tsp)
– 2 Tbsp vegetable oil
– 1 red bell pepper, diced (approx. 150 g)
– 1 small onion, thinly sliced (approx. 100 g)
– 2 stalks celery, finely chopped (approx. 100 g)
– 2 garlic cloves, minced
– 2 Tbsp sour cream
– 1 Tbsp mayonnaise
– 100 g shredded mozzarella cheese

For the Roasted Potatoes
– 3–4 medium potatoes (700 g), scrubbed and cut into wedges
– 1 tsp ground coriander
– 1 tsp sweet paprika
– Salt, to taste (approx. ½ tsp)
– Freshly ground black pepper, to taste (approx. ¼ tsp)
– 2 Tbsp vegetable oil
– 1 Tbsp butter, melted

For the Cucumber-Onion-Dill Salad
– 1 small cucumber, peeled, seeded, and diced
– ½ small red onion, thinly sliced
– 1 clove garlic, minced
– 1 Tbsp fresh dill, chopped
– 2 Tbsp vegetable oil (or olive oil)
– Salt and pepper, to taste

Step-by-Step Cooking Directions

Preheat & Prep: Preheat the oven to 180 °C (360 °F). Lightly grease a baking dish for the chicken and a separate sheet pan for the potatoes, or line them with parchment paper.
Season Chicken: Pat chicken fillets dry and place on a plate. Sprinkle evenly with 1 tsp cumin, salt, and pepper. Rub the spices into both sides.
Sear Chicken: In a large ovenproof skillet, heat 2 Tbsp vegetable oil over medium-high heat. Add chicken fillets and sear 2 minutes per side until golden. Remove fillets and set aside.
Sauté Vegetables: In the same skillet, add diced red pepper, sliced onion, and chopped celery. Cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds. Season lightly with salt and pepper.
Assemble Chicken Bake: Return fillets to skillet atop the vegetables. Mix 2 Tbsp sour cream and 1 Tbsp mayonnaise together; spread over each fillet. Sprinkle shredded mozzarella over the top. Transfer skillet to oven and bake 20–25 minutes, until chicken reaches 75 °C (165 °F) internal temperature and cheese melts.
Prepare Potatoes: While chicken bakes, combine potato wedges, coriander, paprika, salt, pepper, and 2 Tbsp oil in a bowl. Toss until evenly coated. Spread in a single layer on the prepared sheet pan and drizzle with melted butter.
Roast Potatoes: Place potatoes in oven alongside chicken (if space allows) or separately. Roast 25–30 minutes, flipping once halfway, until edges are crisp and interiors tender.
Make Salad: In a medium bowl, combine diced cucumber, sliced red onion, minced garlic, and chopped dill. Drizzle with 2 Tbsp oil and season with salt and pepper. Toss gently and set aside to marinate briefly.
Finish & Serve: Remove chicken and potatoes from oven. Let chicken rest 5 minutes, then slice or leave whole. Serve alongside roasted potatoes and a generous portion of salad.

Nutritional Information

The Origins and Popularity of the Recipe

Spiced baked chicken with roasted potatoes is a staple of European home cooking, featuring seasonal produce and pantry spices. The cumin and paprika nod to Middle Eastern and North African traditions, where spice-rubbed meats are common. The simple cucumber-dill salad reflects Eastern European flavors. Together, they create a globally inspired yet familiar meal that has gained popularity through social media for its balanced flavors and visual appeal.

Reasons Why You’ll Love the Recipe

– One-pan efficiency: Chicken and salad easily prepared alongside potatoes.
– Flavor harmony: Warm spices, creamy cheese, and fresh herbs.
– Crowd-pleasing: Mild enough for kids, exciting enough for adults.
– Scale up or down: Easily doubles for large gatherings.
– Make-ahead flexibility: Prep salad in advance; roast potatoes while chicken bakes.

Health Benefits

Chicken and dairy provide high-quality protein and calcium. Potatoes and vegetables deliver fiber, vitamins A and C, and potassium. Using moderate oil and baking instead of frying keeps fat content in check. Fresh dill and garlic offer antioxidants and anti-inflammatory properties.

Serving Suggestions

Serve with warm crusty bread to mop up juices. Offer steamed green beans or roasted carrots on the side. A crisp white wine—Pinot Grigio or Sauvignon Blanc—complements the spices, while a wheat beer refreshes the palate.

Common Mistakes to Avoid

– Undercooked Chicken: Use a meat thermometer; chicken must reach 75 °C internally.
– Soggy Potatoes: Ensure potatoes are cut uniformly and spread in a single layer.
– Overpowered Salad: Slice cucumber and onion thinly; don’t overseason so flavors remain crisp.

Pairing Recommendations

– Wine: Dry Riesling, un-oaked Chardonnay, or light rosé.
– Beer: Pilsner, Belgian witbier, or amber ale.
– Non-alcoholic: Sparkling water with lemon or iced herbal tea.

Cooking Tips

– Dry Chicken: Pat fillets thoroughly to ensure crisp sear.
– Even Roasting: Flip potatoes halfway for uniform browning.
– Flavor Boost: Marinate chicken in spices 30 minutes ahead.
– Salad Prep: Dress salad just before serving to maintain crunch.

Variations to Try

– Spice Swap: Use smoked paprika and chili flakes for heat.
– Veggie Add-on: Add sliced mushrooms or zucchini to the chicken bake.
– Dairy-free: Omit cheese and sour cream; use dairy-free yogurt.
– Herb Infusion: Stir fresh rosemary into roasted potatoes.

Similar Recipes to Try

– Greek Lemon Chicken with Potatoes
– Moroccan-spiced Chicken and Carrot Tagine
– Italian Chicken Parmesan Bake
– Spanish Paprika Chicken with Potatoes
– Middle Eastern Chicken Shawarma Bowls

Ingredient Spotlight

Ground Cumin: Earthy, warm, and slightly nutty, cumin adds depth without overpowering, harmonizing with paprika and black pepper to create a savory spice blend that enhances chicken and potatoes alike.

Conclusion

This Cumin-Spiced Chicken with Roasted Potatoes and Cucumber-Dill Salad brings comfort and freshness together in one meal. Its straightforward prep, balanced flavors, and vibrant colors make it a weeknight winner and a company-worthy dinner. Gather your ingredients, invite loved ones to the table, and enjoy a feast that warms the soul and delights the senses.

10 Comprehensive FAQ Section

Can I use chicken thighs? Yes—adjust baking time to 30–35 minutes for larger pieces.
How do I keep potatoes crispy? Roast on a hot pan, avoid crowding, and use a bit of butter.
Can I omit dairy? Replace sour cream with plain yogurt and skip cheese.
How far in advance can I make the salad? Prepare salad up to 2 hours ahead; refrigerate uncovered.
What if I don’t have cumin? Substitute with curry powder or garam masala for a different spice profile.
How do I know when chicken is done? Use an instant-read thermometer, aiming for 75 °C internally.
Can I grill the chicken instead? Yes—grill for 5–6 minutes per side, then finish with cheese under a broiler.
Can I make this gluten-free? Use gluten-free breadcrumbs if you add optional breadcrumbs, and verify no cross-contamination.
How do I reheat leftovers? Reheat on a sheet pan in a 160 °C oven for 10 minutes to restore crispness.
Can I double the recipe? Yes—use larger pans and adjust bake times accordingly.