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Breast of Chicken with Carrot and Cumin Broth

Source: Casual Cuisines of the World - Bistro
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Active Time:  35 Minutes
Total Time:  35 Minutes
  Serves 4
French gastronome Brillat-Savarin once said that "poultry is for the cook what canvas is for the painter." Bistro chefs tend to agree, often combining chicken with a wide variety of ingredients and preparations. This dish, pairing chicken breast with the flavors of the Middle East, reflects the light and sophisticated approach of the modern bistro.
6 large carrots, peeled and cut into thin slices
2 1/2  tablespoons olive oil
2/3 cup chopped white onion
2 cloves garlic, crushed
1 tablespoon peeled and finely diced fresh ginger
2 tablespoons fresh lemon juice
2 cups water
1/2 teaspoon cumin seeds
2 tablespoons chopped fresh parsley
4 boneless chicken breast halves, about 6 ounces each
Breast of Chicken with Carrot and Cumin Broth Recipe at
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 sauté pan over medium-high heat, warm 1 1/2 tablespoons of the olive oil. Add the onion and garlic and sauté until soft and translucent, 3-4 minutes. Add the ginger and sauté for 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 sauté 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 sauté 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 sauté 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 pierced 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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 338
Fat. Total: 11g
Fiber: 5g
Carbohydrates, Total: 18g
Sodium: 164mg
% Cal. from Fat: 29%
Cholesterol: 99mg
Protein: 41g
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