Cumin Chicken with Black Bean Stuffing
This Cumin Chicken with Black Bean Stuffing, created by Jeffrey Saad, is a delicious main dish option for Thanksgiving dinner!
If you want to change up your menu a bit for Thanksgiving this year, you’re going to love this post today!
Recently I was in Montana with these friends, who I consider very “warm” friends. I never dreamed I’d have friends all over the country when I started blogging 5 years ago, the connections being far more than acquaintances.
This group in particular is like family.
(Cheryl, Katie, Aggie, and me) :)
What are warm friends? When there are feelings of acceptance, love, lots of hugs, smiles, laughter, compliments, invitations, conversation, and encouragement.
Cumin Chicken with Black Bean Stuffing
Today I want to share with you Jeffrey Saad’s Cumin Chicken with Bush’s Black Bean Stuffing recipe. It’s fantastic and a great main dish to serve for Thanksgiving this year.
How comfortable are you cutting up a whole chicken? At our recent retreat, we got a great lesson from Jeffrey on how to cut a chicken.
W also did some grilling. We had 2 variations of the recipe, both turning out fantastic.
The taste and flavor from tossing the tortillas on the grill, and mixing in with the peppers to make a “stuffing” was brilliant!
A delicious, tasty black bean recipe that just may replace your Thanksgiving stuffing!
ENJOY!
Get the Recipe:
Cumin Chicken with Black Bean Stuffing
Ingredients
- 5 pounds whole chicken
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 teaspoons canola oil
- 1 tablespoon cumin seed
- 3 tablespoons agave syrup or honey
- STUFFING : 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
Instructions
- Cleanout 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.
- For Stuffing: 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.
(Top photo of the Bush’s group courtesy of Crackle Photography.)
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I have had a few opportunities to learn in “chicken classes”, but just couldn’t bring myself to go. I still use skinless, boneless breasts….I know wasting money, but just can’t go the cut up myself route. I use Bush’s Great Northern Beans in White Chicken Chili; and Bush’s Black Beans in Santa Fe Chicken.
BTW, didn’t you just love Paws Up, and Crackle is fabulous. I live down the road a bit in Missoula, Montana.
Sadly I have never learned to cut up a chicken. Finding the head stuffed inside the chicken when I was an exchange student and at Girl Scout camp in Cyprus I have never cared to touch another whole chicken for fear of finding another head stuffed inside the cavity. Over the years I have actually developed an food allergy to chicken so I do not cook it any more; therefore no beans and chicken recipe. I do love to cook with beans in my Mexican meals and in my crockpot soups. Mmmmm.
I do know how to cut up a chicken. I hate to do it, though. Only if I have to. :-)
I don’t have a chicken and bean recipe. Is that sad?
I don’t know how to cut up a whole chicken with ease. I’d love to know how to do it well. My favorite recipe with chicken and beans is chicken tortilla soup!
I do not know how to cut up a chicken…sadly, but my husband does, so I’ve always deferred to him. I was a houseparent at a children’s home for the last year and all we got were whole chickens. They intimidate me — all I can think to do with them is roast them!
My favorite recipe with beans and chicken has got to be some Southwestern crock-pot throw together using whatever’s on hand — a good reason to keep beans in the pantry at all times.
Great giveaway — thanks for hosting! :)
Yes, I do know how to cut up a chicken. My mom taught me when I was young. She taught me to always have a very sharp knife and where to “feel” for the joints to get the perfect thigh and leg.
This recipe looks tasty. My favorite bean recipe is pinto beans with bacon, onion and jalapenos.
I am too intimidated to cut up a chicken! I’m fine roasting them, making tons of different recipes for all the different parts but can’t bring myself to cut one up…
And I don’t cook with beans, my husband does not like them at all. I love all the bean recipes you share though, it gives me hope that I can eventually make something with them!
I can honestly say that I have never cut up a whole chicken. When I was 4’ish I used to watch my grandparents butcher chickens. They used to always show me the little eggs that were being formed. (Too much info?!?)
My favorite bean recipes, hands down, is crockpot Calico Beans! I was so excited to make them last week when the weather cooled down. Yum! It is a recipe that all of my children love, too. You can’t beat that.
My Mom taught me years ago how to section a whole chicken. I’ve only done it a hand full of times since, unfortunately. May need a refresher course ;) Cooking chicken with beans… I’d have to say the beans w/ rice take side dish for my enchiladas.
Oh, yum, what a great giveaway too!
Do you know how to cut up a whole chicken? I know HOW but would rather not.
What’s your favorite “beans” recipe, using chicken? Right now it is a simple rice/bean/chicken/Rotel bowl. Fave staple in the summer. I need to figure a fave for winter.