If you know anything about spices, then you know that cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean (including Morocco) and Mexican cuisines, and is one of the main ingredients in curry powder. It is an aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin "seeds" are actually the small dried fruit of an annual plant in the parsley family and it is native to the Mediterranean.
For this dish, you will need skinless, boneless chicken breasts, one onion, one green pepper and red grape 'cherry' tomatoes, buttermilk and peanut butter. As you now know, a good cook/chef can cook without following a specific recipe... even for this dish. All you have to know is what your taste buds like in terms of combinations of sweet and savory.
Another way to get used to cooking without a recipe is to cook like an artist... using color to guide you. Sometimes, that is exactly how I start out, using color to help decide what spices and how much. Saute the onion, green pepper and tomatoes on med. heat in coconut oil, adding some red pepper flakes, garlic powder, paprika and cumin as well as either white or black pepper to taste.
Set aside the onion, pepper and tomatoes, and brown the chicken breast meat cut into chunks in the same skillet adding a drizzle of olive oil. Then return the veggies to the same skillet.
~ Tutti a Tavola
No comments:
Post a Comment