Turmeric-Black Pepper Chicken With Asparagus
, Serves 4
Turmeric-dusted chicken seared with asparagus, then glazed in a peppery honey sauce.
| 15 g all-purpose flour | Toss chicken in flour, turmeric & salt | Brown chicken, 2-3 min per side | Add asparagus & salt, cook 1-2 min | Add honey mixture, simmer 2-3 min | Off heat, stir in vinegar, season | Serve with lime squeezed over |
| 1 1/2 teaspoons ground turmeric | ||||||
| 1 teaspoon kosher salt (for the coating) | ||||||
| 450 g boneless, skinless chicken thighs, cut into 1-inch / 2.5 cm pieces | ||||||
| 1 tablespoon coconut or canola oil | ||||||
| 340 g asparagus, trimmed and thinly sliced on an angle | ||||||
| kosher salt (for the asparagus) | ||||||
| 60 ml water | Stir water, honey, pepper & salt | |||||
| 3 tablespoons honey | ||||||
| 3/4 teaspoon black pepper, plus more to taste | ||||||
| 1/2 teaspoon kosher salt (for the honey mixture) | ||||||
| 1 teaspoon unseasoned rice vinegar or soy sauce | ||||||
| 1 lime, cut into wedges (optional) |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.