CHICKEN STEW WITH CORIANDER AND CUMIN
Steps:
- 1. In a large heavy skillet, heat the olive oil over moderately high heat. Season the chicken with the salt and add to the pan, skin side down. Salute until golden brown on the bottom, about 5-6 minutes. Turn and cook until browned on the other side, about 5 minutes longer. Drain the chicken on paper towels. Transfer to a large flameproof casserole.
- 2. Pour off the fat from the skillet. Add the wine and bring to a boil over moderately high heat, scraping up the brown bits from the bottom of the pan. Boil until the wine is reduced by half, about 4 minutes. Stir in the chicken stock, cream and cumin. Pour the liquid into the casserole and bring to a boil over moderate heat. Cover, reduce the heat to low and simmer for 15 minutes.
- 3. Meanwhile, in a medium saucepan of boiling salted water, cook the carrots until tender, about 15 minutes. Drain.
- 4. Make steamed potatoes, if desired.
- 5. Add the carrots and the frozen corn to the casserole and continue to cook until the corn is heated through, 5-7 minutes. Stir in the coriander/cilantro and serve with potatoes.
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