Leah really liked this, though we both agreed that there was something missing. Not sure what.
- 2 boneless, skinless chicken breasts, cut into cubes
- ½ cup olive oil
- ¼ cup balsamic-flavored vinegar
- ½ tsp whole coriander seeds
- ¼ tsp white pepper
- ½ tsp fajiat seasoning (Note: Whatever google tells you, this is not a misspelling of “fajita”)
- 1 medium onion, sliced thin
- 1 cup pine seeds
- 1 bunch asparagus (about 2 cups), bias-cut
- ¼ tsp ground coriander
- 1 cup finely chopped parsley
- ¼ tsp ground ginger
- ¼ tsp tandoori spice
- ¼ tsp garam masala
- ½ tsp garlic, minced
- 1 can garbanzo beans (ie chickpeas), drained
- 1 3/4 cup yogurt
- 1 tbsp heavy cream
Mix balsamic and olive oil with coriander, pepper and fajiat and marinade for 2 hours.
Put the pine seeds in a large skillet over high heat. Once they start to get toasty, add the chicken complete with the marinade, then add the onions. Sautee for 3-5 minutes, then reduce heat to medium. Add asparagus, spices and parsley, then chickpeas. Cook, stirring, for 5 minutes, then stir in 1 cup of the yogurt. Reduce heat to medium-low and cover. Simmer, stirring occasionally, for 20 minutes. Add remaining yogurt and salt to taste. Remove from heat and stir in cream.