Ross Cooks! I swear I’m gonna get back to reviews at some point (Middle Eastern-Inspired Chicken and Asparagus)

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
  • Salt
  • 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.

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