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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ----Toroast cumin or coriander seeds----. | 2. Put the seeds in a heavy based frying pan and set the pan over a low heat. | 3. Keep shaking the pan until the seeds are well roasted but not burned. | 4. Crush them lightly in a mortar and pestle. | 5. (Or non-purists may pulverize them in a food processor!). | 6. They keep very well in a tightly sealed jar and can be used in many dishes. | 7. Sprinkle the chicken with the lemon juice and some salt. | 8. Heat the oil in a heavy based pan until it almost reaches smoking point, then put in the chicken and crushed cumin. | 9. Keep the heat high and swirl the chicken around, but not too often. | 10. This cools the pan down a little and allows moisture from the chicken to escape. | 11. Toss for 2-3 minutes, until the chicken is cooked through, then taste and add more salt if necessary. | 12. Sprinkle with coriander and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	8	ounces	boneless cut	272.0	0.0	51.0	5.9387
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
oil	1 - 1 1/2	1/2		0.0	0.0	0.0	0.0
cumin seed	2	teaspoons	roasted crushed	15.75	1.8581	0.748	0.9353
coriander	2	teaspoons	chopped	0.1533	0.0245	0.0142	0.0035
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.