This morning, I decided to put a package of chicken breasts out to thaw for dinner.  Evening came and I still had no idea what on earth to do for dinner.  I went through my vegetable drawer and discovered cabbage.  Oh yeah, cabbage…I got some in my organic crate this week and ever since I’ve been wondering what to do with it.  I’m not a cabbage person, you know.  But, given that I couldn’t get a hold of my neighbor to delight her with a head of cabbage to thank her for the numerous times she volunteered to help out babysitting the kids, I had to figure something out.

Then I came across this recipe.  Now, the original recipe called for chicken thighs.  I had breasts.  (Chicken breasts that is.)  There was no reason this recipe wasn’t going to work with breasts.  And boy was I right.  I adjusted the recipe to use less salt on the cabbage.  The original recipe came out just a bit too salty (for my taste).  Keeping in mind that neither I, nor my husband are “cabbage people”, this one was a HIT.

The chicken had a great Indian flare to it (without using curry powder), but the cabbage, it was awesome!  Crunchy, a flavorful and the cumin gave it so many layers of flavor, it is truly hard to describe.  Oh, and it looked purdy.  With Indian flavors go Pineapple drinks, so I served it with the Pineapple-Tini.  2×2 thumbs up from both hubby and myself.

Ingredients:

• 2 teaspoons kosher salt
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 2 large boneless, skinless chicken breasts
• Freshly ground black pepper
• 1 tbsp. vegetable oil
• 2 tsp. cumin seeds
• 1  scallion (white and green parts), thinly sliced
• 1/2 small head green cabbage, cored, halved, and thinly sliced
• 2 tbsp. coarsely chopped cilantro leaves (I used flat-leaf parsley)
• Squeeze of lemon juice
• Freshly ground black pepper

Directions:

• Preheat oven to 350 degrees F.
• Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper.
• Heat the oil in a large nonstick skillet over medium-high heat.
• Sear the chicken breasts on both sides until golden brown, about 4 minutes total, and transfer to a plate.
• Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds.
• Add the scallions, return pan to heat and cook until softened, about 1 minute.
• Add the cabbage and remaining 1 teaspoon salt, toss together, and wilt slightly, about 2 minutes.
• Nestle seared chicken breasts into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer.
• Sprinkle with the lemon juice, cilantro (or parsley), and pepper. Serve hot.

Serves: 2

Enjoy!

(Recipe by: Food Network Kitchens, adapted by Marieke, aka HRH Mommy)

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