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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, March/April 2011




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

249 calories; protein 26.2g; carbohydrates 9.1g; dietary fiber 2.8g; sugars 2.5g; fat 12.2g; saturated fat 2.8g; cholesterol 62.7mg; vitamin a iu 1043.4IU; vitamin c 14.2mg; folate 135.6mcg; calcium 59.3mg; iron 2.3mg; magnesium 43.9mg; potassium 477.9mg; sodium 514.5mg; thiamin 0.2mg.

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: 5 stars
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
Rating: 5 stars
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: Pros: Very flavorful Read More
Rating: 3 stars
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: 4 stars
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: 3 stars
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