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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Breast Of Chicken With Carrot And Cumin Broth

Recipe Tags: Poultry Recipes

Date Added: December 08, 2009


6 Carrots thinly sliced
2 1/2 Tablespoons Olive Oil or chili oil
Cup White Onion
2 Unit Cloves Of Garlic crushed
1 Tablespoon Fresh Ginger minced
2 Tablespoons Fresh Lemon Juice up to 2
2 Cups Water warmed
1/2 Teaspoon Cumin Seed to taste
2 Tablespoons Fresh Parsley
1 Unit Pepper (to taste)
4 Unit Chicken Breasts boneless (about 6 oz each)
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1. Fill a saucepan three-fourths full with water and bring to a boil.

2. Add two-thirds of the carrots and return to a boil.

3. Cook the carrots until they are tender when pierced with a knife about 5 minutes.

4. Drain and set aside. In a saute pan over medium-high heat, Warm 1 1/2 tablespoons of the olive oil.

5. Add the onion and garlic and saute until soft and translucent, 3-4 minutes.

6. Add the ginger and saute for 1 minute longer.

7. Then add the remaining carrots and stir for 30 seconds.

8. Add the lemon juice, water and cumin seeds and bring to a boil.

9. Cover, reduce the heat to medium and simmer until the carrots are tender, 5-7 minutes.

10. 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.

11. Pour the sauce through a fine mesh sieve back into the saute pan.

12. Add the reserved boiled carrots and the parsley and bring to a boil.

13. Reduce the heat to low, cover and keep warm while you cook the chicken.

14. In a large saute pan over high heat, warm the remaining 1 tablespoon olive oil.

15. Rub salt and pepper to taste onto both sides of the chicken breasts.

16. Add the chicken to the hot pan, skin side down, and cook for 1-2 minutes.

17. 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.

18. Transfer the chicken breasts to the carrot-cumin broth, turning to coat them completely.

19. To serve, transfer the chicken breasts to warmed shallow bowls and spoon the carrot-cumin broth over the tops.

20. 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.

21. Unfortunately the chef does suggest accompaniments.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Poultry, Sulfites, Garlic, Fructose Malabsorption, Onion, Olive Oil allergies.
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