1 no ingredients
Directions
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-oz 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 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)
Date: Thu, 17 Oct 1996 09:29:47
~0700 (
Servings: 4 servings
Breast Of Chicken With Carrot & Cumin Broth Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry; Soup; Vegetable
The History of Recipes
We can follow the history of meal recipes back into the distant past, certainly as far as the Egyptians, and possibly even further than that. Having said that, sadly, these ancient recipes were just very simple hieroglyphic instructions for food preparation.
Later, there are a couple of cookery books from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are not about the indian curry that we all know today, but instead descriptions of the types of food on the menus of the wealthy. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, such as basil and coriander. These new spices and herbs caused an increase in books on cooking, the majority of which are now in academic collections. The arrival of television brought us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Breast Of Chicken With Carrot & Cumin Broth recipe.
