| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | Bistro, Chicken ent | 4 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. 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 MC-Recipe 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.
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