Ingredients
1 tbsp vegetable oil
2 lb skinless chicken pieces
1 tsp ground cumin
1/4 tsp each salt, pepper and hot pepper fl, akes
3 cloves garlic, minced
2 whole cloves
2 tsp lemon or lime juice
1/4 cup chopped fresh coriander or parsley
Directions
In large nonstick, heat oil over medium-high heat; brown chicken on
all sides.
Sprinkle cumin, salt, pepper and hot pepper flakes over chicken. Add
1 cup water, garlic, cloves and lemon juice. Reduce heat, cover and
simmer for 15 minutes. Discard cloves. Remove chicken to platter;
keep warm.
Boil liquid in pan for about 5 minutes or until reduced to about 1/4
cup. Stir in coriander. Spoon over chicken. Makes 4 servings. Typed
in MMFormat by cjhartlin@msn.com Source: Canadian Living
Servings: 4 servings
Chicken With Cumin & Garlic Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into distant history, certainly as far back as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius compiled a number of scripts describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef informs us how the ancient chefs made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Continuing our culinary historical journey, there are two interesting books published in the 1300s ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that is popular today, but instead recipes for the types of food prepared for the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from the East, such as rosemary and coriander. The introduction of these new tastes caused an increase in manuscripts on cookery, many of which are kept safe in private collections. When we get to the twentieth century, recipe publications are in high demand, as a result of increased literacy, more spare time and being a little richer. |
We hope you enjoy this Chicken With Cumin & Garlic recipe.
