Tired of the same old chicken dishes? Get ready for your taste buds to wake up with this incredible Trini style Geera Chicken! “Geera” simply means cumin, and this dish from Trinidad and Tobago is a celebration of that warm, earthy, and incredibly aromatic spice. We’re talking tender, marinated chicken coated in a deeply flavorful paste of toasted geera, curry, cinnamon, clove, and garlic that will make your whole kitchen smell amazing.
This is a versatile recipe you can make with chicken or pork, bone in for extra flavor or boneless for easy bites. You can cook it down to a saucy stew to serve over rice for a satisfying dinner or simmer it until sticky and thick to serve as “cutters” (amazing finger food) at a party. It’s a fantastic way to explore the vibrant, layered flavors of Caribbean cooking from the comfort of your own kitchen. Let’s get started!
Why You’ll Love This Geera Chicken Recipe
- Incredibly Flavorful & Unique: The blend of toasted geera (cumin), curry, and warm spices like cinnamon and clove creates a complex, unforgettable flavor profile that’s different from any other chicken dish.
- Two Meals in One Recipe: Easily adaptable! Simmer with more water for a saucy stew over rice, or cook it down for a dry, sticky appetizer perfect for parties.
- Meal Prep & Leftover Hero: The flavor gets even better the next day. Leftovers make the most incredible sandwiches or wraps.
- Simple, One Pan Cooking: Everything cooks in one deep pot or skillet. It’s mostly hands off simmering after the initial sauté, which means less cleanup.
- Impressively Easy: While the spice list may look long, the process is straightforward: marinate, make a paste, sauté, and simmer. The result tastes like you spent all day cooking.
Let’s Make Fabulously Flavorful Geera Chicken
The key to deep flavor here is the two stage use of spices: half for the marinade and half to make a concentrated paste that toasts in the oil.
Ingredients You’ll Need
For the Chicken & Marinade:
- 1.5 lbs (about 700g) chicken thighs or legs (bone in for more flavor, or boneless/skinless cut into cubes)
- 2-3 tablespoons green seasoning (see note below if you can’t find it)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon curry powder
- 1.5 tablespoons geera (ground cumin)
For the Spice Paste & Cooking:
- 1 tablespoon curry powder
- 1.5 tablespoons geera (ground cumin)
- 1 tablespoon garam masala
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust for heat)
- 3 cloves garlic, minced
- 2-3 tablespoons coconut oil or extra virgin olive oil
- A few teaspoons of water, plus ¼ cup water
Step by Step Instructions
1Marinate the Chicken: In a large bowl, combine the chicken pieces with the green seasoning, salt, black pepper, 1 tbsp curry powder, and 1.5 tbsp geera (cumin). Toss until every piece is thoroughly coated. Cover and refrigerate to marinate for at least 1 hour, or ideally overnight for the deepest flavor.
2Prepare the Spice Paste: When ready to cook, in a small bowl, mix the remaining 1 tbsp curry powder, 1.5 tbsp geera, garam masala, ground cloves, cinnamon, and cayenne pepper. Add just a few teaspoons of water to form a thick, runny paste. Set aside.
3Toast the Paste & Garlic: Heat the coconut oil or olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant; don’t let it brown. Add the prepared spice paste to the oil. Cook, stirring constantly, for 1-2 minutes. The mixture will become very thick and paste like, and the spices will become incredibly fragrant. This toasting step is essential for building the base flavor.
4Sear the Chicken: Add the marinated chicken pieces to the pot. Cook, stirring and turning the chicken, for 3-4 minutes to sear the outside and coat it completely in the toasted spice paste.
5Simmer to Perfection: Pour in the ¼ cup of water and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes (stirring occasionally), until the chicken is cooked through and tender.
6Final Simmer: Uncover the pot and stir in the garam masala. Continue to simmer, uncovered, for another 5-10 minutes.
* For a Saucy Stew: You’re done when the chicken is tender! Serve as is.
* For “Cutters” (Dry Finger Food): Keep simmering uncovered, stirring often, until almost all the liquid has evaporated and the spices form a sticky, caramelized coating on the chicken.
7Serve and Enjoy: Serve your Geera Chicken hot over a bed of fluffy rice with the delicious sauce, or as “cutters” on a platter with toothpicks for a party appetizer.
Pro Tips & Serving Suggestions
- What is Green Seasoning? This is a vibrant Trinidadian herb paste typically made with cilantro, shado beni (culantro), thyme, garlic, onion, and pepper. If you can’t find it pre made, a good substitute is a blend of finely chopped fresh cilantro, parsley, a few thyme sprigs, 1 garlic clove, and a splash of lime juice.
- Don’t Burn the Spices: When toasting the spice paste, keep the heat at medium and stir constantly. If it starts to smell acrid or looks like it’s burning, remove the pot from the heat immediately.
- Adjust the Heat: Control the spice level with the cayenne pepper. Use ½ tsp for mild, 1 tsp for medium, or more if you love heat.
- The Best Leftovers: Pile any leftover Geera Chicken into a soft, buttered “hops” bread roll or pita with some sliced tomatoes and lettuce for an incredible next day sandwich.
- Bone In vs. Boneless: Bone in, skin on chicken pieces will give you the most flavorful, tender meat and a richer sauce. Boneless, skinless thighs or breast cubes are perfect for quick cooking and serving as finger food.
This Geera Chicken is a true flavor journey. I hope it brings a taste of the Caribbean to your table and becomes a new favorite in your home!
Trini Style Geera Chicken (Cumin Chicken)
Ingredients
For the Marinade:
- 1.5 lbs chicken thighs or legs bone in or boneless
- 2-3 tbsp green seasoning or herb blend - see notes
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp curry powder
- 1.5 tbsp ground cumin geera
For the Spice Paste & Cooking:
- 1 tbsp curry powder
- 1.5 tbsp ground cumin geera
- 1 tbsp garam masala
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- 1 tsp cayenne pepper adjust to taste
- 3 cloves garlic minced
- 2-3 tbsp coconut oil or olive oil
- ¼ cup water
Instructions
- Marinate: Combine chicken with all marinade ingredients. Coat well, cover, and refrigerate for at least 1 hour (up to overnight).
- Make Paste: Mix 1 tbsp curry powder, 1.5 tbsp cumin, garam masala, cloves, cinnamon, and cayenne with a few tsp water to form a paste.
- Toast Paste: Heat oil in a large deep pan over medium heat. Cook garlic 1 min until fragrant. Add spice paste and cook, stirring, for 1-2 mins until thick.
- Cook Chicken: Add marinated chicken to the pan. Cook 3-4 mins, stirring, to sear and coat in spices.
- Simmer: Add ¼ cup water, bring to a boil, then reduce heat. Cover and simmer for 20-25 mins until chicken is tender.
- Final Cook: Uncover, stir in garam masala. Simmer 5-10 mins more until sauce reaches desired consistency (saucy for rice, dry for appetizers).
- Serve: Serve hot over rice or as finger food "cutters."
Notes
- Green Seasoning Substitute: Blend ½ cup cilantro, ¼ cup parsley, 1 garlic clove, 2 thyme sprigs, and 1 tbsp lime juice.
- Consistency: Simmer uncovered longer for a drier, sticky texture perfect for parties.
- Spice Level: Adjust cayenne pepper to control heat.
