INGREDIENTS

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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