Instructions: 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 pierced 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 for 1 minute longer. 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 the 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 with a metal blade or a blender and process or blend on high speed until smooth, 1-2 minutes.

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

In a large saute pan over high heat, warm the remaining 1 tablespoon olive oil. Rub salt and pepper to taste onto 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 it occasionally, until opaque throughout when pierce 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 warmed shallow bowls and spoon the carrot-cumin broth over the tops.

Oc 96:
NOTES : This dish pairs a chicken breast with the flavors of the Middle East, and reflects the light and sophisticated approach of the modern bistro. Unfortunately the chef does suggest accompaniments.

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