Chicken pieces coated in generous amounts of roasted ground cumin (geera) and cooked until dry with a fragrant, earthy crust. The cumin flavor is bold and unmistakable.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Season chicken with green seasoning, lime juice, salt, and half the geera. Marinate 30 minutes.
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2
Heat oil in a heavy skillet over medium-high heat.
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3
Add chicken pieces and sear until browned on all sides.
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4
Add onion, garlic, remaining geera, and scotch bonnet.
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5
Reduce heat, cover, and cook until chicken is done and coated in a dry, cumin-rich crust, about 25 minutes.
Did You Know?
Geera chicken is a favorite bar snack and rum shop accompaniment. The intensity of cumin is what makes it distinctly Trinidadian.
Chef's Notes
Equipment Tips
- heavy skillet with lid
- tongs
Garnishing
lime wedges
Accompaniments
sada roti, cold beer
The Story Behind Geera Chicken
Geera chicken showcases the Indian spice influence in Trinidad, where cumin (called geera locally) is used with an intensity rarely seen elsewhere. The dish evolved in rum shops and bars as the perfect accompaniment to drinks, becoming a beloved casual food.
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