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...
Yes, I know how to cut up a chicken but I prefer to purchase it already cut up. I’m excited to try the recipe and grill one last time before the snow comes this week.
I have no idea how to cut up a chicken so this will be a good learning experience! I like to use white chili beans with chicken breasts to make chili in my crockpot. Thanks for the recipe! It looks delicious. :)
Chicken, black beans, salsa, corn, spinach – Southwest salad – with a dressing of sour cream and BBQ sauce. Pretty healthy and delicious. Not so good at cutting up a chicken – can do it, but tend to get basic and quick by pulling the dern thing apart after cooking. Love the giveaway!!! Thx
I do know how to cut up a whole chicken, though I’ve never actually done so myself. I usually just cook it in a large stockpot until it falls apart on its own. My favorite chicken and beans dish… Enchiladas, of course!
I have chopped up a chicken a couple of times, although it grosses me out!! I make chicken stuffed peppers: peppers (prefer red), cooked chicken, beans, spanish rice, cheese. Its good, easy and I can make up a bunch to freeze, also I can omit the chicken for my veggie daughter :)
I learned how to cut up a chicken when I was working at the Raley’s Deli back when I was 20. I have since forgotten…I’ll have to brush up on my skills! Thanks for this beautiful post. Can’t wait to try this recipe. ;)
I am not a skilled chicken-cutter-upper, but we do make rice and beans with grilled chicken on a bi-weekly basis, using the filling for burritos, tacos, and enchiladas. They’re some of my kids’ favorite meals!
I can *almost* cut up a whole chicken but I get stuck near the end. Those bones, those bones…
I don’t’ have a favorite chicken and beans recipe unless you count my famous chicken enchiladas that I serve with either black beans or frijoles a la charra…
Sure love your blog.
No, I don’t know how to cut up a chicken. I could butcher the chicken really well, while cutting him up! – – I do make chicken and bean burritos, that my family loves!
Haven’t tried to cut up a whole chicken — but had a hilarious (and frustrating) time trying to “truss” a chicken once. I’ll try again until I can do it! Love that outdoor cooking for thanksgiving. In Louisiana it can be cold on Thanksgiving — or we can be wearing shorts!! Just never know!