Breast of chicken with carrot & cumin broth

Yield: 4 Servings

Measure Ingredient
\N 2 cloves garlic -- crushed
\N 4 6-oz chicken breast halves
\N \N Date: Thu, 17 Oct 1996 09:29:47

6 lg carrots -- thinly sliced

2½ TB olive oil

⅔ c chopped white onion

1 TB fresh ginger root -- minced 2 TB fresh lemon juice

2 c water

½ ts cumin seed

2 TB chopped fresh parsley

: Salt and pepper

: -boneless (about 6 oz each) Fill a saucepan three-fourths full with water and bring to a boil. Add two-thirds of the carrots and return to a boil. Cook the carrots until they are tender when pierced with a knife about 5 minutes.

Drain and set aside.

In a saute pan over medium-high heat, Warm 1 ½ tablespoons of the olive oil. Add the onion and garlic and saute until soft and translucent, 3-4 minutes. Add the ginger and sautefor 1 minute longer. Then add the remaining carrots and stir for 30 seconds. Add the lemon juice, water and cumin seeds and bring to a boil. Cover, reduce the heat to medium and simmer until the carrots are tender, 5-7 minutes.

Pour the contents of the saute pan into a food processor fitted with a metal blade or a blender and process or blend on high speed until smooth, 1-2 minutes.

Pour the sauce through a fine mesh sieve back into the saute pan. Add the reserved boiled carrots and the parsley and bring to a boil.

Reduce the heat to low, cover and keep warm while you cook the chicken.

In a large saute pan over high heat, warm the remaining 1 tablespoon olive oil. Rub salt and pepper to taste onto both sides of the chicken breasts. Add the chicken to the hot pan, skin side down, and cook for 1-2 minutes. Reduce the heat to medium and continue to cook the chicken, turning it occasionally, until opaque throughout when pierce with a knife, 12-15 minutes.

Transfer the chicken breasts to the carrot-cumin broth, turning to coat them completely.

To serve, transfer the chicken breasts to warmed shallow bowls and spoon the carrot-cumin broth over the tops.

Gerald Hirigoyen (1995). Bistro: Best of Casual French Cooking.

Sunset Books, CA. Part of a series: Casual Cuisines of the World.

[Mastercook 16 Oc 96: Submitted by PATh: 375cals/22g fat] Recipe By : Gerald Hirigoyen, Bistro (1995) ~0700 (

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