Cumin chicken with red onions and dried pears over argula
3 tablespoons olive oil
1 red onion, chopped
3/4 teaspoon coarse salt
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
Yield: 2 servings.
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 3-5 minutes.
Nutritional information per serving: 688 calories; 49 percent of calories from fat; 38 g fat; 10 g saturated fat; 114 mg cholesterol; 55 g carbohydrates; 31 g protein; 1,072 mg sodium; 7 g fiber.