Saturday, March 31, 2012

Indian Spice Chicken and Asparagus

I've been seeing asparagus on sale at the grocery store recently...I love me some a good asparagus, so I've been going through some of my fav asparagus recipes and will be adding this one to the menu again:

This recipe comes from the March/April 2011 Eating Well issue

Indian Spice Chicken and Asparagus
Ready in: 40 minutes
Servings: 4 -1 cup each

  • 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
  • 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 (see Tip)
  • 1/2 cup chopped fresh cilantro
  1. Toast cumin and fennel seeds in a small dry skillet over medium heat until fragrant and beginning to brown, about 2 minutes. Finely grind in a spice grinder (such as a clean coffee grinder) or with a mortar and pestle. *I just used pre-ground cumin and fennel
  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. Add asparagus, sprinkle with the remaining spice mixture and cook, stirring, for 2 minutes. 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. Serve sprinkled with cilantro.

Tips & Notes

  • Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.

I like to serve it over quinoa...Quinoa is a great grain choice. You can read more about the health benefits here.

1 cup Indian-Spiced Chicken and Asparagus: 249 calories
1/2 cup cooked quinoa: 127

Total: 376

This meal stuffs me!

Do you have a favorite asparagus recipe?


Post a Comment


This site has been created for entertainment purposes only. We are not medical doctors, trained nutritionists or certified personal trainers. We are not responsible for the use or intended use of any information provided on this site. Always check with a medical professional or trained nutritionist before making any changes to your diet, lifestyle or beginning any type of exercise program.

Hits since June 3rd, 2012