Turmeric Coconut Chicken with Sautéed Broccoli Rice and Roasted Asparagus

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the asparagus on a baking tray, toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper, then spread in a single layer.

2. 2

   Pulse the broccoli in a food processor until it reaches a rice-like texture. If you do not have a processor, finely chop it with a knife. Set aside.

3. 3

   Season the chicken breasts on both sides with the ground turmeric, ground cumin, sweet paprika, the remaining salt, and the remaining black pepper.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden. Transfer to a plate; it will finish cooking later.

5. 5

   In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Cook the onion for 3 minutes. Add the garlic, fresh ginger, and red pepper flakes, and cook 1 minute more, stirring.

6. 6

   Pour in the coconut milk and lime juice, scraping the bottom of the pan to release flavor. Bring to a gentle simmer. Return the chicken to the skillet, partially cover, and cook for 8 to 10 minutes, until the center reaches 74°C / 165°F.

7. 7

   While the chicken finishes cooking, roast the asparagus in the preheated oven for 10 to 12 minutes at 220°C / 425°F, until tender and lightly browned.

8. 8

   Toast the sliced almonds in a small dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Set aside.

9. 9

   In another large skillet or wide saucepan, add the riced broccoli and cook over medium heat for 4 to 5 minutes, stirring, until tender but still fluffy. If desired, add 2 tablespoons of the coconut sauce from the chicken pan for extra flavor.

10. 10

    Taste the sauce and adjust with more salt or lime juice if needed. Stir half of the chopped fresh cilantro into the chicken skillet.

11. 11

    Serve a bed of broccoli rice on each plate. Top with the chicken and its coconut turmeric sauce, add the roasted asparagus on the side, and finish with the remaining fresh cilantro and toasted sliced almonds.