THB, Banditos, Wayward and more confirmed for Cosmic Cocktail!

Seasoning leads to the creation of a new dish

The Baltimore Sun

Sometimes inspiration for a new dish springs from odd places. This one started with some leftover cumin-salt mixture.

That's right; not with the meat or a vegetable, but just with a seasoning. Then I thought about the dried pear slices picked up at the farmers' market and how they would cook up nicely with some caramelized onions. And what would go with those flavors, but some chicken? I served it on a bed of greens, but you could have the salad separately if you prefer.

Joe Gray writes for the Chicago Tribune, which provided the recipe analysis.

Cumin Chicken With Red Onions and Dried Pears Over Arugula

Serves 2 -- Total time: 36 minutes

3 tablespoons olive oil (divided use)

1 red onion, chopped

3/4 teaspoon coarse salt (divided use)

3/4 cup chopped dried pear slices

3/4 cup dry red wine

1 teaspoon cumin seeds, toasted (see note)

4 boneless, skinless chicken thighs

1/2 cup chicken broth or cognac

1 tablespoon butter

2 cups arugula or other salad green

Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat. Add the onions, stirring to coat with the oil. Sprinkle with 1/4 teaspoon of the salt. Cook, stirring, until soft, about 3 minutes; stir in chopped pears and wine. Cook until wine is nearly gone and pears have softened from absorbing some wine, about 4 minutes. Remove to a dish; keep warm.

Grind the remaining coarse salt with the cumin seeds in a mortar and pestle or spice grinder. Wipe out skillet; heat remaining 2 tablespoons of the olive oil over medium-high heat. Season the chicken on both sides with the cumin-salt mixture.

Place chicken in skillet; cook until browned, about 5 minutes per side. Remove from pan; keep warm. Add broth to skillet, scraping up any browned bits. Stir in the butter. Cook until melted and sauce thickens a little, about 1 minute.

Stir in onion-pear mixture; cook until heated through, about 3 minutes. Divide greens between serving bowls. Top with onion-pear mixture. Top with chicken.

Note: To toast cumin seeds, heat in a small dry skillet over low heat until they give off their aroma, about 3 to 5 minutes.

Per serving: 688 calories, 38 grams fat, 10 grams saturated fat, 114 milligrams cholesterol, 55 grams carbohydrate, 31 grams protein, 1,072 milligrams sodium, 7 grams fiber


Cumin Chicken With Red Onions and Dried Pears Over Arugula

Country bread

Gingerbread with whipped cream

Copyright © 2019, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad