Cooking with Blobby

We just don't eat much red meat anymore. At least at home, and we rarely go out to eat anymore. So, as you see here, it's a lot of pasta or poultry. I'm always looking for ways to jazz either of those up. 

Yesterday I tried something new. It's been on the back burner - pun intended - for a week or so, but I just got around to making it: Turmeric-Black Pepper Chicken With Asparagus.

Asparagus is not a veg I use a lot. I like it well enough, and 710 will eat it, but I can't say he's a fan overall. And I like the idea of different greens getting into our food - so I went ahead with it anyways. Since they weren't spears per se, I figured he'd live. 

Spoiler Alert:  he did. 

"They" say it takes 15 minutes to make. I'm calling bullshit on that. It took me 15 minutes alone to get 3T of honey out of the fucking jar! I hate working with honey. But I'm a trooper. 

I'd say it takes 10-15 to prep and about 10 to cook. Still, a pretty quick meal. You can even cut the chicken and asparagus ahead of time and just have it ready to go. Sure, THEN it's only 15 minutes. Still - it's not a time suck and things do come together quickly once the stovetop is ablaze. 

Ingredients 

Yield: 4 servings 

3 tablespoons honey  (I forgot it in the picture)

¾ teaspoon black pepper, plus more to taste 

Kosher salt (such as Diamond Crystal) 

2 tablespoons all-purpose flour 

1½ teaspoons ground turmeric 

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 

1 tablespoon coconut or canola oil 

12ounces asparagus, trimmed and thinly sliced on an angle 

1 teaspoon unseasoned rice vinegar or soy sauce 

1 lime, cut into wedges (optional) 

Procedure

Step 1 In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside. 

Step 2 In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated. 

I didn't have thighs, so I used breast meat. 

Step 3 In a medium (10-inch) 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. 

Step 4 Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes. 

I added the pic of the chopped asparagus. The recipe calls for 12oz.  What you see is 9 oz. It's a LOT of asparagus. 3 more oz might have been too much. 

Step 5 Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes. 

Step 6 Remove from heat and stir in the vinegar. Season to taste with salt and pepper. 

Serve with lime squeezed over top, if you like.

Verdict: yummy. 

The honey gives it sweetness - borderline too much - but the pepper gives it heat. Maybe the Turmeric, but I don't know that it has "heat" - someone can correct me if I'm wrong. The heat just kind of creeps up, but it's not overpowering or anything. 

Full disclosure, I probably only had 2 (of 3) T of honey in the jar. I think 3 might be too much - at least for me. 

The asparagus softens nicely for what little time it's in the pan, but still has a slight bite to it - just the way I like it. 

It might not serve four, but definitely three folks. 

Only time will tell if my pee smells due to the asparagus.   ....but I'd do this again, maybe add some red chili flakes.