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 whole chicken- but perfer not to…bad childhood memories =)
I make a 5 different cans of beans tri tip chili does that count?
Love the recipe you shared.
Im off to pin it.
Yes, I know how to cut up a whole chicken, and I do so quite often. It’s a lot cheaper that way ;)
My favorite beans and chicken recipe – I don’t like beans but my son loves my white bean and chicken chili, so I’ll go with that! (PS – he’s a huge bean lover, so if I win the prize package is all his except for the grill pan!!)
I do not know how to cut up a whole chicken, and I have to mention that i really don’t think I want to. (yucky). Anyway. Thanks for the recipe. I will be substituting a whole cut up fryer {{{smiles}}} . My favorite recipe with beans and chicken is white chicken chile, in the crock pot. Thanks for the giveaway. Love that Apron.!!
Do you know how to cut up a whole chicken? Heck no! Just the thought of it frightens me!!
What’s your favorite “beans” recipe, using chicken? I think your Cumin Chicken with Black Bean Stuffing will soon be!
I love your blog…I learned how to cut up a chicken watching Food TV…haha. My favorite recipes include a Taco soup with lots of beans and I often use frozen vegetable protein, a ground beef substitute plan to try it with chicken now that fall is here. So glad you are working with Bush’s…love their beans!! And am glad they are giving you new “bean” recipes.
Forgot to add my favorite beans recipe using chicken. . . White Chicken Chili from the back of the Bush’s Navy Bean can. I substitute rotisserie chicken for this recipe so it’s fast weeknight meal for my family of 5.
I’ve never cut up a whole chicken yet- I’m a perpetual work in progress ( : but I learned a few years ago how to roast one and how to make an awesome crockpot chicken noodle soup with one.
I don’t cut up a whole chicken very often, but when I do, I have to get out my Joy of Cooking as my guide. I love, love, love chicken dishes with beans. My mom taught me many variations of “pollo con frijoles”. After I read this post, before I sat down to comment, I got up to soak a pot of pinto beans. Thanks! I’m printing out this recipe, looks right up my alley!
I know how to in my mind, have watched it done, but when it comes to actually having done it, I haven’t. Usually my man likes the choppy choppy part.
Yes, I know how to cut up a whole chicken. My family enjoys chicken chili.