Spiced chicken with avocado oil, new potatoes with butter and parsley, steamed, buttered asparagus

 

Chicken:

mix in small bowl and set aside:

1 teaspoon sugar

½  teaspoon kosha salt

1 tablespoon chili powder

½ teaspoon ground cumin

½ teaspoon ground coriander seeds

½ teaspoon dried oregano

 

1 ½ lbs skinned, boned chicken breast, cut in 1” pieces

mix well with

1 ½  teaspoons  avocado oil

add the mixed spice and combine will all pieces of chicken are well coated with the spice mix and set aside.  Once the potato and asparagus are cooked, heat a skillet on high heat, add one teaspoon of oil to pan, stir-fry the chicken until done, about 3 to 5 minutes.  Remove from pan.

 

Potatoes:

1 ½ lbs of new potatoes

2 teaspoons of butter

1 tablespoon of finely chopped parsley

salt and pepper to taste

 

Cut potatoes in half (about 1” pieces) and boil till tender in salted water (about 10 minutes) when done, strain out all the water, add the butter and potatoes to pot and stir until butter is melted and coats the potato.  Add finely chopped parsley. Season to taste.

 

Asparagus:

1 lb asparagus

2 teaspoons of butter

salt and pepper to taste.

 

Snap the bottom part of the asparagus off by holding the asparagus with both hands and bending it till the bottom part snaps off.  (i save these bottom, slice them thinly till i feel the toughness with my knife.  These i save to add to soup, salad, frittata, fried rice, whatever…)

layer the asparagus spears in a skillet, fattest on the bottom, skinniest on top.  Pour about 1 to ½ cups of water, about 1”, place on medium high heat, cover and let cook till the water boils.  (about 3 mins)  then check.  As soon as the asparagus is bright green, pour off the water, add butter and seasoning to skillet and stir to combine. Remove from skillet to serving plate, along with the potatoes.

 

Serve with bread, tomato and cucumber salad…