Chicken Sauté with Lemon, Cumin, and Parsley

by Lori Longbotham

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Serve this brightly flavored dish over baby spinach, with crusty bread on the side.Serves two to three.

cumin seeds chicken thighs red onions more more

1 medium lemon
3 Tbs. extra-virgin olive oil
1 large red onion, thinly sliced
1 medium clove garlic, smashed and peeled
6 boneless, skinless chicken thighs (1 lb.), trimmed and cut into 1/2-inch-thick strips
3/4 tsp. ground cumin
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Finely grate 1 tsp. zest from the lemon and then juice the lemon.

Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 3 to 5 minutes. Add the chicken, lemon zest, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the chicken is just cooked through, 4 to 6 minutes. Remove the skillet from the heat and stir in the parsley and 2 Tbs. of the lemon juice. Discard the garlic if you like. Season to taste with salt and pepper.

nutrition information (per serving):
Calories (kcal): 370; Fat (kcal): 25; Fat Calories (g): 220; Saturated Fat (g): 5; Protein (g): 28; Monounsaturated Fat (g): 14; Carbohydrates (g): 7; Polyunsaturated Fat (g): 4; Sodium (mg): 280; Cholesterol (mg): 100; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 97, pp. 90

December 31, 2008

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by atriola702, 9/13/2009.

by cheflady, 2/4/2009I made this twice this past week. Each time I doubled the recipe, although I did not double the amount of olive oil or parsley -- there was ample of both using only what the original recipe called for. Even though I used a 13" skillet, it still took about twice as long to cook 2 lbs. of meat all the way through, but since it's a quick recipe to begin with, that time factor wasn't a problem. The first time I served it with a crusty baguette. You MUST soak up the sauce with the bread -- it's delicious! The second time I used a combination of thigh and breast meat and served it over brown rice that had been cooked in low sodium chicken broth. Breast meat works very well with this dish and the brown rice paired nicely as well. The flavors of this dish are light and fresh, just the right amount of lemon zest and juice; the cumin is not overpowering in the least -- mildly blends in very nicely with the lemon, garlic and onions. And I left the garlic pieces in -- a nice treat for those who got them! This recipe is quick and easy -- great for a novice cook!