Breast Of Chicken With Carrot And Cumin Broth

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George MacDonald

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	French	Bistro, Chicken ent	4	Servings

INGREDIENTS

6		Carrots, thinly sliced
2 1/2	T	Olive oil
2/3	c	Chopped white onion
2		Cloves garlic, crushed
1	T	Fresh ginger root, minced
2	T	Fresh lemon juice
2	c	Water
1/2	t	Cumin seed
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 298 Calories From Fat: 106 Total Fat: 11.9g Cholesterol: 73.1mg Sodium: 144.9mg Potassium: 643.3mg Carbohydrates: 19.4g Fiber: 3.8g Sugar: 5.4g Protein: 28.4g