Easy geera (cumin) chicken neck recipe
10.8.18
| Recipe by Renz
Are you looking for a delicious and spicy dish to enjoy while hanging out with
friends? This geera chicken neck recipe is the answer! Bursting with bold cumin,
curry, and pepper flavors, this easy-to-make dish is perfect for nibbling during
your next get-together.
As summer winds down here in the US (though Florida's heat might say otherwise), there's still time to savor the last moments of sunshine. And what better way to do it than with this geera chicken recipe? Whether you're planning a casual lime with friends or just craving something spicy and flavorful, this dish is sure to impress.
Versatility is one of the hallmarks of Geera Chicken. It can be paired with various types of bread, such as roti or crusty rolls, allowing diners to savor the robust flavors with every bite. Alternatively, it can be enjoyed on its own, highlighting the dish's spicy, aromatic profile.
Whether served as part of a hearty meal or as part of a casual spread of appetizers, Geera Chicken continues to be a beloved symbol of Trinidad's vibrant culinary scene, reflecting the rich diversity and traditions of Caribbean cuisine.
Make sure to take in some other true Tribagonian recipes like pelau, curry crab and callalo.
Geera, also known as jeera or jira, is the Trinidadian name for cumin—a spice that has made its way to the Caribbean from the Middle East via India. In Trinidad and Tobago, cumin is a key ingredient in many dishes, especially when paired with curry. This geera chicken recipe combines cumin's deep, earthy flavor with the vibrant kick of curry, creating a mouthwatering dish perfect as a snack or even a meal.
Geera chicken showcases the rich tapestry of cultural influences that have shaped the region's culinary landscape. This flavorful dish primarily features chicken marinated in a blend of spices, with the star ingredient being the geera, which lends a warm, earthy flavor.
The geera chicken is an offspring of the island's diverse heritage, where Indigenous, African, Indian, and European cooking traditions intersect. As people settled in the Caribbean over centuries, they brought their unique spices and cooking methods, creating new, hybrid dishes.
This dish highlights the use of local ingredients and reflects the community's penchant for vibrant flavors and communal meals, making it a staple at gatherings and celebrations. This dish is more than just a meal; it is a representation of the island's history and cultural identity.
In Trinidad and Tobago, we refer to finger food as "cutters." These are typically spicy snacks that help to offset alcohol consumption—perfect for limes, beach outings, or just a casual hangout at home. While some might argue that geera pork reigns supreme in the cutters category, I have a soft spot for geera chicken, especially when made with bony parts like the neck.
Why the neck? The bones add an extra depth of flavor that pairs perfectly with the spices in this dish. Some people prefer a mix of bony parts like neck and back, while others might opt for meatier cuts like breast and legs, especially if they're serving the chicken as a meal with rice. But for me, there's nothing quite like the taste of bony, flavorful geera chicken neck.
See the full list of ingredients and quantities in the recipe card below.
When I received the hot and spicy August Callaloo Box, I knew right away that geera chicken would be on the menu. This subscription box, filled with Trinidad and Tobago's finest condiments and snacks, is a treasure trove for anyone missing the flavors of home. If you haven't checked it out yet, I highly recommend it—it's like a taste of Trinidad delivered right to your door.
Now, let's get cooking. This geera chicken recipe is straightforward and doesn't require much effort, but be warned: the combination of curry and geera will leave a lingering aroma in your kitchen. If possible, try cooking this dish outside or with your windows open.
Cut up the chicken necks into bite-sized pieces (About 2-inch pieces). If using chicken parts make sure they are decent-sized pieces. The curry size is good.
Season the meat with thyme, geera (cumin), garlic, chadon beni, curry, onion, and pimento. Let marinate.
Heat oil in a heavy pot and add the garlic. Chunkay until garlic turns dark brown. 2-3 minutes
Add the seasoned chicken to the hot oil. Add pepper for extra spice.
Gradually add small amounts of water to the pot to prevent burning, but not too much—this dish isn't meant to have gravy. The chicken will also have some naturally sprung water which you will want to dry out.
Cook until the chicken is fully cooked and the flavors have melded together.
This dish is the epitome of cutters—perfect for sharing with friends as you enjoy a drink and some good conversation. Just be sure to grab a toothpick and keep an eye on how many pieces your friends are taking!
Here's a little secret: while I love eating this dish fresh and hot, geera chicken tastes even better the next day. The flavors have more time to soak into the chicken, making for an even more satisfying experience—perfect if you're nursing a hangover and everything tastes amazing.
Geera chicken, with its aromatic blend of spices and distinct kick, deserves equally delightful side dishes to elevate the dining experience.
The tender, spice-infused chicken pairs beautifully with accompaniments like hops bread or sada roti, offering versatility that caters to communal feasting. Guests can savor it alone or enjoy it with these sides, making it a favored choice for social events.
And if you make it more like a main meat dish one of the best pairings is split peas dhal, which adds a creamy texture and complements the bold flavors of the chicken, creating a harmonious balance.
Another excellent side is a bed of rice, either coconut rice or brown rice. It not only will soak up the savory juices of the chicken but also provide a wholesome foundation for the meal.
For a refreshing contrast, consider incorporating light salads—think a simple cucumber-tomato salad dressed in lime juice—to cleanse the palate and add a crisp crunch.
Lastly, fried plantain provides a sweet, caramelized touch that pairs beautifully with the spiced chicken, adding another layer of flavor.
These side dishes highlight the essence of Caribbean cuisine while enhancing the delightful experience of savoring geera chicken.
If you enjoyed this geera chicken recipe, be sure to check out some of my other favorite ideal cutters:
Thank you so much for stopping by and reading my post! If you enjoyed this recipe, please like, share, yum, and/or pin it. Your support is greatly appreciated.
As summer winds down here in the US (though Florida's heat might say otherwise), there's still time to savor the last moments of sunshine. And what better way to do it than with this geera chicken recipe? Whether you're planning a casual lime with friends or just craving something spicy and flavorful, this dish is sure to impress.
Versatility is one of the hallmarks of Geera Chicken. It can be paired with various types of bread, such as roti or crusty rolls, allowing diners to savor the robust flavors with every bite. Alternatively, it can be enjoyed on its own, highlighting the dish's spicy, aromatic profile.
Whether served as part of a hearty meal or as part of a casual spread of appetizers, Geera Chicken continues to be a beloved symbol of Trinidad's vibrant culinary scene, reflecting the rich diversity and traditions of Caribbean cuisine.
Make sure to take in some other true Tribagonian recipes like pelau, curry crab and callalo.
What is geera chicken?
Geera, also known as jeera or jira, is the Trinidadian name for cumin—a spice that has made its way to the Caribbean from the Middle East via India. In Trinidad and Tobago, cumin is a key ingredient in many dishes, especially when paired with curry. This geera chicken recipe combines cumin's deep, earthy flavor with the vibrant kick of curry, creating a mouthwatering dish perfect as a snack or even a meal.
Geera chicken showcases the rich tapestry of cultural influences that have shaped the region's culinary landscape. This flavorful dish primarily features chicken marinated in a blend of spices, with the star ingredient being the geera, which lends a warm, earthy flavor.
The geera chicken is an offspring of the island's diverse heritage, where Indigenous, African, Indian, and European cooking traditions intersect. As people settled in the Caribbean over centuries, they brought their unique spices and cooking methods, creating new, hybrid dishes.
This dish highlights the use of local ingredients and reflects the community's penchant for vibrant flavors and communal meals, making it a staple at gatherings and celebrations. This dish is more than just a meal; it is a representation of the island's history and cultural identity.
The ultimate Trinbagonian cutters
In Trinidad and Tobago, we refer to finger food as "cutters." These are typically spicy snacks that help to offset alcohol consumption—perfect for limes, beach outings, or just a casual hangout at home. While some might argue that geera pork reigns supreme in the cutters category, I have a soft spot for geera chicken, especially when made with bony parts like the neck.
Why the neck? The bones add an extra depth of flavor that pairs perfectly with the spices in this dish. Some people prefer a mix of bony parts like neck and back, while others might opt for meatier cuts like breast and legs, especially if they're serving the chicken as a meal with rice. But for me, there's nothing quite like the taste of bony, flavorful geera chicken neck.
Ingredient notes:
- Chicken: This can be the neck or bony pieces for cutters or as a snack. You can use a mixed pack of chicken pieces or even just chicken breast or chicken thighs.
- Geera powder - I live using Chief brand geera powder. You can also find one that is spicy and just control the addition of pepper.
- Curry powder - Also my brand of choice is Chief for curry. They also have a spicy curry.
- Hot pepper - You can use a scotch bonnet pepper as the hot pepper or use pepper sauce. We also need some black pepper for flavor.
- Fresh herbs: garlic cloves, thyme, onion, chadon beni, and pimento peppers will all help amplify the flavor of the dish.
- Water - the amount of water will vary depending on the type of dish you want: cutters versus a meat dish. You will need more for a meat dish.
- Oil - Any oil of your choice is good. Vegetable oil or coconut oil are my go-to. If you have access to a spicy oil like the Chilli coconut oil from CGC, that would be a great addition.
See the full list of ingredients and quantities in the recipe card below.
Cooking geera chicken necks
When I received the hot and spicy August Callaloo Box, I knew right away that geera chicken would be on the menu. This subscription box, filled with Trinidad and Tobago's finest condiments and snacks, is a treasure trove for anyone missing the flavors of home. If you haven't checked it out yet, I highly recommend it—it's like a taste of Trinidad delivered right to your door.
Now, let's get cooking. This geera chicken recipe is straightforward and doesn't require much effort, but be warned: the combination of curry and geera will leave a lingering aroma in your kitchen. If possible, try cooking this dish outside or with your windows open.
Step-by-Step Geera Chicken Recipe:
Cut up the chicken necks into bite-sized pieces (About 2-inch pieces). If using chicken parts make sure they are decent-sized pieces. The curry size is good.
Season the meat with thyme, geera (cumin), garlic, chadon beni, curry, onion, and pimento. Let marinate.
Heat oil in a heavy pot and add the garlic. Chunkay until garlic turns dark brown. 2-3 minutes
Add the seasoned chicken to the hot oil. Add pepper for extra spice.
Gradually add small amounts of water to the pot to prevent burning, but not too much—this dish isn't meant to have gravy. The chicken will also have some naturally sprung water which you will want to dry out.
Cook until the chicken is fully cooked and the flavors have melded together.
This dish is the epitome of cutters—perfect for sharing with friends as you enjoy a drink and some good conversation. Just be sure to grab a toothpick and keep an eye on how many pieces your friends are taking!
A Secret Worth Sharing
Here's a little secret: while I love eating this dish fresh and hot, geera chicken tastes even better the next day. The flavors have more time to soak into the chicken, making for an even more satisfying experience—perfect if you're nursing a hangover and everything tastes amazing.
What to serve with geera chicken?
Geera chicken, with its aromatic blend of spices and distinct kick, deserves equally delightful side dishes to elevate the dining experience.
The tender, spice-infused chicken pairs beautifully with accompaniments like hops bread or sada roti, offering versatility that caters to communal feasting. Guests can savor it alone or enjoy it with these sides, making it a favored choice for social events.
And if you make it more like a main meat dish one of the best pairings is split peas dhal, which adds a creamy texture and complements the bold flavors of the chicken, creating a harmonious balance.
Another excellent side is a bed of rice, either coconut rice or brown rice. It not only will soak up the savory juices of the chicken but also provide a wholesome foundation for the meal.
For a refreshing contrast, consider incorporating light salads—think a simple cucumber-tomato salad dressed in lime juice—to cleanse the palate and add a crisp crunch.
Lastly, fried plantain provides a sweet, caramelized touch that pairs beautifully with the spiced chicken, adding another layer of flavor.
These side dishes highlight the essence of Caribbean cuisine while enhancing the delightful experience of savoring geera chicken.
More Delicious Cutters Recipes
If you enjoyed this geera chicken recipe, be sure to check out some of my other favorite ideal cutters:
- Chicken foot souse
- Curry channa
- Corn soup
- Pepper Roti
- Accra
Thank you so much for stopping by and reading my post! If you enjoyed this recipe, please like, share, yum, and/or pin it. Your support is greatly appreciated.
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