MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Turmeric-Black Pepper Chicken w/Asparagus
Categories: Poultry, Herbs, Vegetables, Citrus
Yield: 4 servings
3 tb Honey
3/4 ts Black pepper; more to taste
- salt
2 tb All-purpose flour
1 1/2 ts Ground turmeric
1 lb Boned, skinned chicken
- thighs; in 1" pieces
1 tb Coconut or canola oil
12 oz Asparagus; trimmed, thin
- sliced on an angle
1 ts Unseasoned rice vinegar or
- soy sauce
1 Lime; in wedges (opt)
In a small bowl or measuring cup, stir together 1/4 cup
water with the honey, pepper and 1/2 teaspoon salt; set
honey mixture aside.
In a medium bowl, stir together the flour, turmeric and
1 teaspoon salt. Add the chicken and toss until coated.
In a medium (10") nonstick skillet, heat the oil over
medium-high. Add the chicken and cook until the turmeric
is fragrant and the chicken is golden brown on both
sides, 2 to 3 minutes per side. Add the asparagus,
season with salt, stir to combine and cook until
crisp-tender, 1 to 2 minutes.
Add the honey mixture and cook, stirring, until the
chicken is cooked through and the sauce has thickened, 2
to 3 minutes.
Remove from heat and stir in the vinegar, if using.
Season to taste with salt and pepper. Serve with lime
squeezed over top, if you like.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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