See, I told you I would post recipes again! This is another one from EatingWell. It's spring, and that means asparagus, and lots of it. I've been reading Animal, Vegetable, Miracle by Barbara Kingsolver, and she talks about asparagus in a way that makes me green with asparagus envy. I first grew to love asparagus as a kid when my grandma made it--straight out of a can and soggy, covered with cheese sauce. Delicious. Or so I thought at the time. When I first tried fresh asparagus I couldn't believe it was the same vegetable. Now that my taste buds are a bit more developed, I wonder how somebody could do such a thing to such wonderful vegetable (as in the people who canned it, not Grandma). It deserves to be crisp and green, like spring itself. It was time to make Indian-Spiced Chicken and Asparagus.
Indian-Spiced Chicken and Asparagus
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons fennel seeds
- 1 pound chicken tenders, cut into bite-size chunks
- 3/4 teaspoon salt, divided
- 2 tablespoons canola oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small fresh chile, seeded and minced (I used jalapenos from a jar I had in the fridge.)
- 1 tablespoon minced fresh ginger
- 1 1/2 bunches asparagus (about 1 1/2 pounds), woody ends trimmed, cut into 1-inch pieces
- 1/2 cup lite coconut milk (You can find this in the Asian food section at the grocery store.)
- 1/2 cup chopped fresh cilantro
1. Toast cumin and fennel seeds in a dry skillet over medium heat until fragrant and beginning to brown, about 2 minutes. Finely grind in a spice grinder (such as a clean coffe grinder) or with a mortar and pestle.
2. Toss chicken with 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon salt in a bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until browned, 3 to 4 minutes. Remove to a plate.
3. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, chile and ginger; cook, stirring, until softened, 2 to 3 minutes.
4. Add asparagus, sprinkle with the remaining spice mixture and cook, stirring, for 2 minutes.
5. Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for 2 minutes more. Return the chicken and any accumulated juice to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, about 2 minutes more.
6. Serve sprinkled with cilantro.