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Thursday, April 9, 2015

Chicken Breast With Carrot And Cumin Broth

Total Time: 1 hr 39 mins Preparation Time: 33 mins Cook Time: 1 hr 6 mins

Ingredients

  • Servings: 1
  • 6 large carrots, peeled and cut into thin slices
  • 2 1/2 tablespoons extra virgin olive oil
  • 2/3 cup onion, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh lemon juice
  • 2 cups water
  • 1/2 teaspoon cumin seed
  • 2 tablespoons fresh parsley, chopped
  • 4 (6 ounce) boneless chicken breast halves, about

Recipe

  • 1 fill a saucepan three-fourths full with water.
  • 2 bring to a boil.
  • 3 add two-thirds of the carrots.
  • 4 bring to a boil.
  • 5 cook carrots till they are tender when pierced with a knife.
  • 6 this takes about 5 minutes.
  • 7 drain.
  • 8 keep aside.
  • 9 warm 1 1/2 tbsps of olive oil in a saucepan over medium flame.
  • 10 add garlic and onions.
  • 11 saute until soft and translucent.
  • 12 this takes 3-4 minutes.
  • 13 add the remaining carrots.
  • 14 stir for half a minute.
  • 15 add lemon juice, water and cumin seeds.
  • 16 bring to a boil.
  • 17 cover.
  • 18 reduce flame to medium and simmer till the carrots are tender.
  • 19 this takes 5-7 minutes.
  • 20 put the contents of the pan into a blender, cover and process on high until smooth.
  • 21 this takes 1-2 minutes.
  • 22 pour the sauce through a fine-mesh sieve back into the pan.
  • 23 add the reserved boiled carrots and parsley.
  • 24 bring to a boil.
  • 25 reduce heat to low, cover and keep warm while you cook the chicken.
  • 26 now, in a large pan over high flame, warm 1 tbsp.
  • 27 olive oil.
  • 28 rub salt and pepper to taste onto both sides of the chicken breasts.
  • 29 add the chicken breasts to the hot pan, skin side down, and cook for 2 minutes.
  • 30 reduce heat to medium and continue to cook the chicken, turning it occasionally, until opaque throughout when pierced with a knife.
  • 31 this takes 12-15 minutes.
  • 32 transfer the breasts to the carrot-cumin broth.
  • 33 turn to coat completely.
  • 34 to serve, transfer the breasts to warmed shallow bowls.
  • 35 spoon the carrot-cumin broth over the tops and serve.
  • 36 dine in style!

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