Chicken with Cumin and Broth

I read that cumin is popularly used in Mexican dishes, and I thought: Why not try it on chicken?


Marinate the chicken with salt, pepper, Worcestershire sauce for chicken, a dash of cumin, lime, and parsley.

Heat oil over medium heat on skillet. Pour about half a cup of chicken broth over the chicken. Transfer chicken and juices to the skillet. Cook, turning a few times, for about 15 minutes. During the last five minutes, raise heat to medium-high to allow for the sauce to evaporate and the chicken to get browned.

In a separate bowl, combine 1 tbsp. cornstarch with 1 tbsp. water. Stir quickly until any lumps dissolve. Note: The Better Homes and Gardens cookbook suggested I use cornstarch to thicken sauces. I decided to give it a try!

Remove the chicken from the skillet. Keep the skillet on medium high heat. Pour in 1 cup of chicken broth and the cornstarch mixture. Stir, breaking up any bits and globs you see. Keep stirring for another minute or two. If you want, raise the heat to high so the sauce evaporates quicker. Sauce will thicken into a gravy-like consistency. After 1 more minute, add the chicken back into the skillet and make sure it is coated evenly with the sauce. Remove from heat.

The chicken is ready to be served! The sauce tastes like a gravy. You can detect a hint of Mexican in the chicken due to the cumin. It was a good experiment. I served it with Criss-Cross Potatoes (see next post).


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