Breast of Chicken with Carrot and Cumin Broth

  • Active Time 35m
  • Total Time 35m

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.

ingredients

  • 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

directions

Fill a saucepan 3/4 full with water and bring to a boil. Add 2/3 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.

Warm 1 1/2 tablespoons of the olive oil in a sauté pan over medium-high heat. Add the onion and garlic. Sauté until soft and translucent, about 3-4 minutes. Add the ginger. Sauté for 1 minute longer. 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, about 5-7 minutes.

Pour the contents of the sauté pan into a food processor fitted with a metal blade or a blender. Process or blend on high speed until smooth, about 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.

Warm the remaining 1 tablespoon of olive oil in a large sauté pan over high heat. 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, about 12-15 minutes.

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

Transfer the chicken breasts to warm shallow bowls and spoon the carrot-cumin broth over the tops. Serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 694

nutrition information per serving

338 calories; 11g total fat; 99mg cholesterol; 164mg sodium; 18g carbohydrates; 5g fiber; 41g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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