Port of Spain Geera Chicken (Dry-Roasted Toasted Cumin & Garlic Chicken) – Authentic Trinidad and Tobago Recipe
Trinidadian tavern favorite: chicken seared in darkly toasted cumin seeds, garlic, and fragrant pimento peppers.
- Country of Origin
- 🇹🇹 Trinidad and Tobago (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized chicken thigh pieces, Scallions, Warm flatbread, Heaps of dark-toasted ground geera (cumin), Black pepper
Ingredients for Port of Spain Geera Chicken (Dry-Roasted Toasted Cumin & Garlic Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized chicken thigh pieces, prepped into bite-sized pieces
- 1.5 cups scallions, washed and trimmed
- 1 cup warm flatbread
- 1 medium onion and 3 cloves garlic, finely minced with heaps of dark-toasted ground geera (cumin)
- 1.5 tbsp traditional Trinidad and Tobago seasoning (black pepper, garlic, chadon beni, pimento peppers)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and heaps of dark-toasted ground geera (cumin) for 2–3 minutes until softened and fragrant.
- Add bite-sized chicken thigh pieces and scallions along with black pepper, garlic, chadon beni, pimento peppers, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with warm flatbread and serve straight from the skillet.