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. If you don't want to buy a whole jar of the spices, look for them in the bulk spice section in natural-foods stores and buy just what you need for this recipe. Serve over brown rice, millet or quinoa. Source: EatingWell Magazine, March/April 2011

Victoria Abbott Riccardi
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

249 calories; 12.2 g total fat; 63 mg cholesterol; 515 mg sodium. 9.1 g carbohydrates; 26.2 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/31/2018
I found that it needed "something." So I added cup of heavy cream and lightly chopped toasted cashews (same skillet as spices). That kicked it up to four stars. Read More
Rating: 4 stars
05/02/2013
Relatively easy to make although I had to use a mortar and pestle to grind my spices as I don't have a spice grinder. I made it according to the recipe to get a base for it and I only plan to make one change next time: I will cut back on the fennel seeds; they were a very strong flavor in the dish and overshadowed even the asparagus. I served this with brown rice but I'll try making coconut rice next time with the leftover coconut milk. I'm a big fan of coconut and would love a boost of that flavor Read More
Rating: 5 stars
10/29/2011
Delicious! I made this the other night and we loved it. I didn't have cumin seeds so used ground cumin instead. I added half a red bell pepper for color and sweetness. I used up the leftover coconut milk to make brown basmati rice -- used half water half coconut milk. I also fried up some onions and garlic in the pot before adding the rice and liquid - yum. I blogged about it at Grabbing the Gusto. This one's a keeper! Pros: highly flavored easy to make Read More
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Rating: 3 stars
10/29/2011
Pretty Good I made this and served with brown rice it was pretty good but I wasn't in love with it. I thought it was a little bland over all the coconut milk didn't give it as much flavor as I was hoping. Read More
Rating: 5 stars
10/29/2011
Tasty! This is very flavorful and turned out great. I'm not crazy about fennel so I halved the amount and it was perfect. Just hint of fennel and still very tasty. I served this with coconut rice which was a fantastic compliment. I will be making this again. For pictures of how it turned out check out my blog post on The Carnivorous Vegan: http://carnivorous-vegan.blogspot.com/2011/05/indian-spiced-chicken-and-asparagus.html Pros: Very flavorful Read More