Try this Breast of Chicken with Carrot and Cumin Broth recipe, or contribute your own.
Suggest a better descriptionFill 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
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 20 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.5mg | 1 % | |
Potassium 37.7mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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