Recipe - Breast Of Chicken With Carrot And Cumin Broth

6 lg Carrots; thinly cut or sliced up
2 One half tablespoon Olive oil
2/3 cup Chopped white onion
2 Cloves garlic; crushed
1 tablespoon Fresh ginger root; minced
2 tablespoon Fresh lemon juice
2 cup Water
One half teaspoon Cumin seed
2 tablespoon Chopped fresh parsley
Salt and pepper
4 6ounce chicken breast
halves; boneless (about 6
oz each)

Fill a saucepan threefourths full with water and bring to a boil. Add
twothirds 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 mediumhigh heat, Warm 1 One half tablespoons of the olive
oil. Add the onion and garlic and saute until soft and translucent, 34
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, 57 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,
12 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 12 minutes.
Reduce the heat to medium and continue to cook the chicken, turning it
occasionally, until opaque throughout when pierce with a knife, 1215
minutes.

Transfer the chicken breasts to the carrotcumin broth, turning to coat
them completely.

To serve, transfer the chicken breasts to warmed shallow bowls and spoon
the carrotcumin 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)

Posted to MCRecipe Digest V1 #249

Date: Thu, 17 Oct 1996 09:29:47 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

NOTES : This dish pairs a chicken breast with the flavors of the Middle
East, and reflects the light and sophisticated approach of the modern
bistro. Unfortunately the chef does suggest accompaniments.