Supreme De Volaille A L'Essence De Carrote Au Cumin

Breast Of Chicken with Carrot and Cumin Broth

French Gastronome Brillat-Savarin once said that 
"poultry is for the cook what canvas is for the painter."  
Bistro chefs tend to agree, often combining chicken with 
a wide variety of ingredients and preparations.  This dish, 
pairing chicken breast with the flavors of the Middle East, 
reflects the light and sophisticated approach of the 
modern bistro.

6 Large Carrots, peeled and cut into thin slices
2 1/2 tablespoons olive oil
2/3 cup chopped white onion
2 cloves garlic, crushed
1 tablespoon peeled and finely diced fresh ginger
2 cups water
1/2 teaspoon cumin seeds
2 tablespoons chopped fresh parsley
Salt and Freshly Ground Pepper
4 boneless chicken breast halves, about 6 oz each

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 
peirced 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 another minute, 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 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 witha metal blade or a blender and process or blend 
on high speed until smooth, 1-2 minutes.

Pour the sauce through a mesh sieve or strainer back into 
the saute pan.  Add the reserved boiled carrots and the 
parsley and bring to a boil.  Reduce the heat back to low 
and cover.  Keep warm while you cook the chicken.  

In a large over high heat warm the remaining 1 tablespoon 
olive oil.  Rub salt and pepper on 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 occasionally until opaque 
throughout when pierced 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 a warmed shallow 
bowl and spoon the carrot-cumin broth over the top.

serves 4