Recipe Index

American | Cumin Chicken over Wilted Baby Spinach

Update on July 23, 2017

This is a quick and tasty meal. The sauce is a simple mix of ground cumin, crème fraiche, and roasted red bell peppers. Note on the cumin, I always start with whole cumin seed, and then toast and grind it myself with a mortar and pestle, I think the flavor is better.

Yield: 4 servings

cumin chicken over wilted baby spinanch


12 ounce bag pre-washed baby spinach

1 tablespoon grapeseed oil

1 teaspoon cumin seed, ground

4 boneless, skinless half chicken breasts, filleted (or cutlets)

kosher sea salt, to taste

freshly ground pepper, to taste

1/2 cup crème fraiche (or sour cream)

1 red bell pepper, roasted, peeled, seeded, finely chopped



Heat a medium saute pan, add spinach and toss until spinach is wilted. Transfer to a warm platter. Season with salt and pepper. Note: even though the spinach is pre-washed, I wash again and the left over water on the leaves help wilt the spinach when cooking.

Season chicken breasts with salt and pepper. In a saute pan, heat oil and add cumin. Add chicken and cook 3 to 5 minutes per side, until golden brown. (If using cutlets, reduce time to 2 to 3 minutes per side.) Remove from heat. Transfer chicken to platter with the spinach. Wipe out any excess oil from the pan.

Add crème fraiche and red bell pepper to pan, stir well. Season to taste with salt and pepper. Top chicken and spinach with sauce.


(Ref. Home Chef's "Seared Cumin Chicken with Wilted Baby Spinach" recipe, "Weeknight Gourmet" class.)