Indian-Spiced Chicken and Asparagus
This easy chicken-and-asparagus sauté is boldly seasoned with aromatic
cumin and fennel; the seeds are toasted in a skillet before grinding to
bring out the most flavor.
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 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 coconut milk (see Tip)
1/2 cup chopped fresh cilantro
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.
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.
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.
Tip: 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.
From: EatingWell: Where Good Taste Meets Good Health - March/April 2011