Video: Asparagus and Chicken Sauté with Tahini Dressing
Ask and you shall receive! Here is my most recent Wellness for Life Cooking Class that is all about 6 ingredients and you are set. That's right, with just 6 ridiculously delicious and healthy ingredients you will have a delightful dish that everyone will love. The crew and I had far too many laughs and great fun putting this together and of course, my ever-so-patient audience got to taste the results. This is an ideal dish for summer and is easily changed around depending on whatever vegetable you've got on hand. Got green beans? Throw them in! Summer squash, why not? Kale or chard? You know it! If you wanted to go vegetarian, adding a can of organic garbanzo beans would work nicely for the chicken. Enjoy, pass it on and be sure to let me know how you like the dish!
Asparagus and Chicken Sauté with Tahini Dressing
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1-2 cups chicken pieces, raw or pre-cooked
1 bunch asparagus, cut into 1-inch segments
1 tablespoon water
1 cup almond slivers, toasted
fine grain sea salt
1/4 cup tahini
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons hot water
1/2 teaspoon sea salt
Make the dressing by whisking together the tahini and lemon juice. Add the hot water to thin a bit and then the salt. Set aside.
Add olive oil to a large skillet over medium heat. Add the onion and sauté until golden, about 10 minutes. Add the chicken pieces and a touch of salt and cook until the chicken is heated through.
Once the chicken is cooked, stir in the asparagus, water, and another pinch of salt. Cover with a lid for a minute or two to steam - just until the asparagus turns bright green and softens a bit. Uncover and taste for seasoning. Drizzle with tahini sauce, top with almonds. Serve with jasmine rice and enjoy!
** To make rice, place 1 ½ cups of rice in a pot with 3 ½ cups water. Bring to a boil, reduce to a simmer and let cook for 40-45 minutes.
** To pre-cook the chicken, preheat the oven to 400 degrees. Place 4 chicken pieces, skin on (thighs, legs, or breasts) in a baking dish and season with salt, pepper, fresh thyme, and a touch of olive oil. Be sure to get the seasoning under the skin for lots of flavor. Bake for 40-45 minutes or until the chicken skin is nicely golden. Remove from the oven and let cool. Remove the skin and shred the meat for the above dish.
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