Cumin-Spiced Roasted Chicken with Black Beans and Rice

Lately, I have been on a Mexican kick.  Not tacos or burritos, but anything with Mexican flavors and spices.  Give me cumin, lime, chili powder, black beans and any reason to use an avocado and I'll cook something up for you.

Once a week, we have our milk delivered from a local dairy farm called South Mountain Creamery.  They also deliver fresh meat, like cage-free chickens.  If you have the ability to get fresh, organic meat, it is well worth the extra cost.  The meat is very tender and will fall off the bone.  So...having the chicken quarters around, I decided to have some fun with spices and whip up a rub for the chicken.

In a bowl, I mixed cumin, chili powder, garlic, and oregano with some olive oil.  Then I simply added the chicken quarters, stirring them around until they were completely covered.

I placed the chicken on a broiler pan, with the bottom pan lined with aluminum foil.  One trick to giving the chicken a crispy, browned skin is to bake the chicken at a high temperature for the first half of the cooking time.  You can turn the temperature down for the second half so that you don't burn the chicken but you do cook it through.

On the side, I made a lime-flavored basmati rice with seasoned black beans.

Topped with freshly chopped cilantro, this meal was popping with flavor.  Easy to put together.  The only wait is on the chicken, which is the perfect amount of time to cook the rice and beans.

Ingredients for Chicken:

1 teaspoon Cumin

1 teaspoon chili powder

1 tsp garlic powder

1 tsp Oregano

2 Tablespoons Olive Oil

6 Chicken Leg Quarters

Juice of one lime

Directions for Chicken:

In a large bowl, add olive oil.  Add cumin, chili powder, garlic powder, oregano, and the juice of one lime.  Mix well until the mixture looks like a dark paste.

Add the chicken.  With a large spoon, stir the chicken until it is covered with the marinade.  Let the chicken sit, covered, for 30 minutes to allow the flavors to soak in.

Preheat oven to 450 degrees. Prepare a broiler pan by lining the bottom with foil (this saves on the messy clean-up).  Spray the broiler rack with cooking spray.  Place chicken, skin side up, on rack. Cook in oven for twenty minutes.  After 20 minutes, turn oven to 400 degrees and continue baking for an additional 20 minutes.

Ingredients for Black Beans

1 1/2 teaspoons cumin

1/2 teaspoon chili powder

1/2 teaspoon dried cilantro (or coriander)

1/2 teaspoon oregano

15 oz. can black beans


In a medium sized saucepan, empty your can of black beans.  Add the cumin, chili powder, coriander, and oregano.  Simmer the mixture for 30 minutes.  Check every now and then and give a good stir to make sure the beans aren't sticking to the bottom of the pan.

Ingredients for Rice:

1 cup Basmati Rice

2 cups Vegetable Broth

1 cup Water

2 teaspoons butter

1 teaspoon minced garlic

2 limes

2 Tablespoons freshly cut cilantro

Directions for Rice:

In a medium sized sauce pan, combine the rice, broth and water.  Add the garlic, butter, and the juice of two limes.  Bring mixture to a boil and then turn the temperature down to simmer.  Place a lid on top and continue simmering for 20 minutes.  Check at the end of 15 minutes to make sure the rice isn't sticking to the bottom of the pan.

Garnish with a nice helping of cilantro.

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