Smoky Cumin Baked Chicken

This smoky cumin chicken is marinated and baked in a flavorful sauce made from tomatoes, mushrooms, and red wine.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 484 Calories

Ingredients

• 1 tablespoon cornstarch
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon olive oil
• 1 tablespoon lime juice
• 1 cup red wine
• nonstick cooking spray
• 1 (8 ounce) package sliced fresh mushrooms
• 1 teaspoon red pepper flakes
• 3 cloves garlic, crushed
• 1 medium onion, finely chopped
• 2 medium tomatoes, crushed
• 8 chicken tenders
• 1.5 cups chicken broth
• 0.25 cup seasoned bread crumbs, or as needed
• 0.25 cup grated Parmesan cheese, or to taste

Recipe Instructions

Step 1

Whisk garlic, lime juice, red pepper flakes, oil, salt and pepper together together in a bowl for the marinade and coat the chicken pieces thoroughly. Set aside for 30 to 40 minutes.

Step 2

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with nonstick spray.

Step 3

Heat oil for sauce in a skillet over medium-high heat. Saute onion and garlic until onion is golden brown and soft, 5 to 7 minutes. Add sliced mushrooms and saute until soft, about 1 minute.

Step 4

Add tomatoes, cumin, cayenne, salt, and pepper. Pout in chicken broth and red wine and cook on high heat until red wine reduces. To thicken the sauce, add cornstarch and whisk quickly so there are no lumps. Cook until the sauce is medium thick.

Step 5

Arrange the chicken pieces in the prepared baking dish in one single layer. Pour sauce over the chicken and spread evenly. Top with bread crumbs and Parmesan cheese.

Step 6

Bake in the preheated oven until bread crumbs are brown and chicken is no longer pink in the centers, 25 to 30 minutes.