Chicken breasts in cumin with sweet and sour red cabbage
2 servings
35 minutes
Chicken breasts with cumin and sweet-sour red cabbage is a harmony of spicy, salty, and sweet notes inspired by Chinese cuisine. The aroma of cumin fills the chicken with warmth and depth of flavor, while the caramelized red cabbage with balsamic vinegar and brown sugar adds zest to the dish. Crispy bacon provides a textural contrast, and chives add freshness. This dish exemplifies the balance between meaty richness and the refreshing tang of vegetables, making it perfect for a cozy family dinner or a special evening of culinary delights.
1
Sprinkle the chicken breasts with cumin and half of the spices, then with salt and pepper.
- Caraway seeds: 1 teaspoon
- Spices: 0.5 teaspoon
2
Heat a large skillet over medium heat. Add the sliced bacon and fry until crispy. Transfer to a plate.
- Bacon: 1 piece
3
Place the chicken in the bacon fat and fry for 5 minutes on each side until cooked. Transfer to a plate and cover with foil.
- Chicken breast: 2 pieces
4
In a skillet, add the chopped cabbage, finely chopped shallot, broth, vinegar, sugar, and remaining spices. Cook over medium heat until the liquid evaporates and the cabbage is glazed and slightly soft but still a bit crunchy, about 6 minutes. Add the bacon. Season with salt and pepper.
- Red cabbage: 3 glasss
- Shallot: 2 pieces
- Chicken broth: 0.5 glass
- Balsamic vinegar: 2.5 tablespoons
- Brown sugar: 1 tablespoon
- Spices: 0.5 teaspoon
5
Cut the chicken into small pieces and place on 2 plates. Spread the cabbage and sprinkle with chopped chives.
- Chives: to taste
