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...
While teaching classes on monthly cooking, I was surprised by the number of women who didn’t know how to cut up a whole chicken, so that became part of the class. With surgical gloves (these are always in my kitchen), even those who didn’t like to touch the meat were able to do it. It is the most economical way to buy chicken, and so versatile.
Your recipe looks great!
I do not know how or think I would enjoy cutting up a whole chicken. My favorite recipe with chicken and beans is chicken chili. Great this time of year. What a wonderful giveaway. Thank you.
I love beans..like crazy love…in fresh salsas, as side dishes and my favorite -with grilled chicken and gooey cheese in an enchilada…I actually crave kidney beans sometimes & I will open a can, rinse them and- ahem- have a few spoonfuls… :) yes, my husband knows this! hee hee
Blessings to you all!
I have never cut up a whole chicken -but I should learn , it would save us money and actually our boys like the legs and thighs better than the breast meat . We always add black beans to our taco salads and nachos. This is a great give away! .
I cut up chickens all the time, but I don’t know if I’m doing it the right way. It works for me anyway and the chicken’s not too upset about it. It still gets eaten!
My favorite dish with beans and chicken has to be Asopao de pollo (Puerto Rican chicke stew) served over rice. Great time of year for it!
I have cut up a whole chicken before, but I just make it up as I go – so does that mean I technically know how ? :) ummm…I will go with yes. My hubby likes nachos with black beans and chicken – that is the only think I can think of that I have made that has both beans and chicken in it…but I love trying new recipes and this one looks very yummy!
Yes, I know how to cut up a whole chicken and use kitchen shears. I really like the recipe you’ve shared and definitely want to try it. Yum yum. Thanks for the gorgeous photos to show you’re time with the Bush’s Bean Babes!
I do know how to cut up a chicken, but I don’t get much practice! We love chicken tortilla soup with plenty of beans.
I don’t know how to cut up a whole chicken.
I love to make frito boats w/any kind of beans. Tortilla chips or Fritos on bottom, any kind of warm beans on top, chopped onion, shredded cheese…lettuce anything you want. Yum.
Oh my … I love Jeffrey, and loved him on Next Food Network Star. Glad he has his own show now on the Food Channel. How cool to be friends. The recipe sounds so yummy.
As for your questions …. hmmmmmm …. Can I cut up a whole chicken? I have done it a time or two, but the results weren’t the same as when my mama does it. And I do not have a recipe that combines beans and chicken.