1. Fill a saucepan three-fourths full with water. 2. Bring to a boil. 3. Add two-thirds of the carrots. 4. Bring to a boil. 5. Cook carrots till they are tender when pierced with a knife. 6. This takes about 5 minutes. 7. Drain. 8. Keep aside. 9. Warm 1 1/2 tbsps of olive oil in a saucepan over medium flame. 10. Add garlic and onions. 11. Saute until soft and translucent. 12. This takes 3-4 minutes. 13. Add the remaining carrots. 14. Stir for half a minute. 15. Add lemon juice, water and cumin seeds. 16. Bring to a boil. 17. Cover. 18. Reduce flame to medium and simmer till the carrots are tender. 19. This takes 5-7 minutes. 20. Put the contents of the pan into a blender, cover and process on high until smooth. 21. This takes 1-2 minutes. 22. Pour the sauce through a fine-mesh sieve back into the pan. 23. Add the reserved boiled carrots and parsley. 24. Bring to a boil. 25. Reduce heat to low, cover and keep warm while you cook the chicken. 26. Now, in a large pan over high flame, warm 1 tbsp. 27. olive oil. 28. Rub salt and pepper to taste onto both sides of the chicken breasts. 29. Add the chicken breasts to the hot pan, skin side down, and cook for 2 minutes. 30. Reduce heat to medium and continue to cook the chicken, turning it occasionally, until opaque throughout when pierced with a knife. 31. This takes 12-15 minutes. 32. Transfer the breasts to the carrot-cumin broth. 33. Turn to coat completely. 34. To serve, transfer the breasts to warmed shallow bowls. 35. Spoon the carrot-cumin broth over the tops and serve. 36. Dine in style! ---------------------------------------------------------------------------
Nutrition
Ingredients
