Mix the juice of the lemons with salt, pepper, and ground cumin; using the squeezed lemons, coat the chicken with the lemon juice mixture.
Heat a little oil in a pot (large enough to cook the chicken). Add the lightly crushed garlic until golden and remove; seal the chicken pieces until browned (it is better to brown them in small batches). Remove the excess oil from the pot and add a bit of the chicken broth to loosen the bits from the bottom.
Return the pieces to the pot, add the remaining broth, cover, and simmer for 30 minutes.
When the chicken is cooked, beat the cream cheese until smooth and stir it with the cream and whole cumin before adding it; it should be tempered using a bit of the broth from the pot so that the cream does not curdle. Stir well, add the half cube of broth, and let it sit for 5 minutes to absorb the flavor. Finally, adjust the seasoning. It can be served with rice (not white) and a fresh salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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