Acting Up

My musings, thoughts, rants, and discoveries. - Scott Maddock

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Location: Redmond, Washington, U.S. Inc. (Formerly U.S.A.)

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I haven't blogged here since 2012. Why am I making a stab at it again?

I realized two things about social media I wanted to get away from. First was that I was often using it as a journal, which is boring and maybe TMI for those platforms. Secondly I was using it too much for my taste, so that I felt like a tool for marketers rather than using social media as a tool for my ends.

Thursday, September 29, 2011

Cumin-Thyme Chicken

Two pairs of chicken breast, skinned, deboned and cut up stir fry style
2-4 tbsp's oil
1-2 tbsp cumin seeds
1 tbsp thyme
1 bunch of green onions
Garlic Powder
Ground Black Pepper
Ground Red Chili
3 medium turnips (with greens if possible)
3 small to medium beets (may be replaced with turnips)
2 large cans diced tomatoes

All measurements are approximate and may be adjusted to taste. The idea was to create a non-bean chili type dish for serving with rice.

I like to cut up everything ahead of time.
Cut the chicken into 1" or less sized chunks.

Chop the green onions into fairly thin pieces, along with thinly sliced and chopped fennel.
Chop the stems from the greens into fairly thin pieces and set aside with the green onions.

Chop the greens. I go for about 1/4-1/2" pieces so they infuse the dish.

Dice the turnips (and beets if used) to roughly 1/2".

Heat a deep skillet to medium, and add the oil.
Add the cumin seeds. They should toast in the hot oil pretty quickly.

Add the chicken. Stir occasionally. Once the first searing is done and before the liquid runs off add the chopped green onions and stems and garlic powder to taste. Then the chopped turnips/beets.

When the liquid starts to cook out of the chicken and the turnips/beets are just starting to soften add the thyme, and liberal amounts (for your taste) of black and chili pepper. Give a good stir and add the chopped greens, leaving them on top cover and simmer/steam for 5-10 minutes so that they are nearly done.

Add the diced tomatoes, bring to a boil and simmer for a little while. It can cook for a long time if you want, but I find I like it better if it is only simmered for about ten minutes.

It is nice served over rice, or cold like a gazpacho.