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Chicken Sauté with Lemon, Cumin, and Parsley

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Serves 2-3

  • by from Fine Cooking
    Issue 97

This quick dish is light and bright and can be pulled together with ingredients you likely already have on hand.

  • 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.

Serving Suggestions

Serve over baby spinach with crusty bread. Finish the meal with Roasted Red Grapes with Mascarpone and Rum.

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

Photo: Scott Phillips

Loved it. Perfect example of a few good ingredients coming together to make a great dinner.

Pros: Short, basic ingredient list. One pan. Easy, quick, healthy. Good flavors & textures (with it served over raw spinach). Con: Nothing extraordinary. That being said, this is a good, solid, vitamin packed recipe that I will make again. Next time I will thinly slice the garlic and maybe add some calamata olives at the end.

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I 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!

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