{"id":1644,"date":"2010-03-08T08:23:49","date_gmt":"2010-03-08T16:23:49","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1644"},"modified":"2010-03-08T08:23:49","modified_gmt":"2010-03-08T16:23:49","slug":"chicken-saute-with-lemon-cumin-and-parsley","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1644","title":{"rendered":"Chicken Saute with Lemon, Cumin, and Parsley"},"content":{"rendered":"<p><strong>Recipe Courtesy of Fine Cooking by Lori Longbotham<\/strong>\u00a0<\/p>\n<p>1 medium lemon\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>3 Tbs. extra-virgin olive oil<br \/>\n1 large red onion, thinly sliced\u00a0\u00a0<\/p>\n<p>1 medium clove garlic, smashed and peeled<br \/>\n6 boneless, skinless chicken thighs (1 lb.), trimmed and cut into 1\/2-inch-thick strips<br \/>\n3\/4 tsp. ground cumin\u00a0\u00a0<\/p>\n<p>Kosher salt and freshly ground black pepper<br \/>\n1\/4 cup chopped fresh flat-leaf parsley<\/p>\n<p>Finely grate 1 tsp. zest from the lemon and then juice the lemon.<\/p>\n<p>Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 3 to 5 minutes. Add the chicken, lemon zest, cumin, 1\/2 tsp. salt, and 1\/4 tsp. pepper and cook, stirring, until the chicken is just cooked through, 4 to 6 minutes. Remove the skillet from the heat and stir in the parsley and 2 Tbs. of the lemon juice. Discard the garlic if you like. Season to taste with salt and pepper.\u00a0\u00a0 Serve with greens and crusty bread.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Courtesy of Fine Cooking by Lori Longbotham\u00a0 1 medium lemon\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 Tbs. extra-virgin olive oil 1 large red onion, thinly sliced\u00a0\u00a0 1 medium clove garlic, smashed and peeled 6 boneless, skinless chicken thighs (1 lb.), trimmed and cut into 1\/2-inch-thick strips 3\/4 tsp. ground cumin\u00a0\u00a0 Kosher salt and freshly ground black pepper 1\/4 cup&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":209,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1644","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1644"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1644\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/209"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}