Breast Of Chicken With Carrot And Cumin Broth
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Breast Of Chicken With Carrot And Cumin Broth
  Chicken    Carrots  
Last updated 6/12/2012 1:10:27 AM. Recipe ID 37683. Report a problem with this recipe.
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      Title: Breast of chicken with carrot and cumin broth
 Categories: Bistro, Chicken ent
      Yield: 4 Servings
 
      6 lg Carrots; thinly sliced
  2 1/2 tb Olive oil
    2/3 c  Chopped white onion
      2    Cloves garlic; crushed
      1 tb Fresh ginger root; minced
      2 tb Fresh lemon juice
      2 c  Water
    1/2 ts Cumin seed
      2 tb Chopped fresh parsley
           Salt and pepper
      4    6-ounce chicken breast
           -halves; 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 1/2 tablespoons of the
  olive oil. Add the onion and garlic and saute until soft and
  translucent, 3-4 minutes. Add the ginger and saute 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 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.
  




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Recipe ID 37683 (Apr 03, 2005)

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