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