Paleo Jeera Chicken

An aromatic dish with a delicious, distinctive taste of cumin. Serve with a portion of rice or cauliflower rice.


  • 3 tbsp. cumin seeds
  • 2 tbsp. oil (coconut oil)
  • 1/2 tsp black peppercorns
  • 4 green cardamom pods
  • 4 fresh green chillies, finely chopped
  • 4 garlic cloves, crushed
  • 1 in piece fresh root ginger, grated
  • 1 tsp ground coriander
  • 3 tsp ground cumin
  • 1 tsp salt
  • 1 kg free range chicken thighs (I used boneless & skinless)
  • 1 tsp garam masala
  • fresh coriander, to garnish


  1. Dry roast 1 tbsp. of the cumin seeds for 5 minutes then set aside.
  2. Heat the oil in a large heavy pan and dry the remaining cumin seeds, black peppercorns and cardamoms for about 2-3 minutes.
  3. Add the chillies, garlic, and ginger and fry for about 2 minutes.
  4. Add the ground coriander, ground cumin, and salt. Stir well, then cook for a further 2-3 minutes.
  5. Add the chicken and stir to coat the pieces in the sauce. Cover and simmer for 20 minutes.
  6. Add the garam masala and reserved toasted cumin seeds and cook for a further 3-5 minutes and serve!

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