Today we have a guest post from Kauna Kitchen on Coconut Chicken and Asparagus. Asparagus is not a vegetable that is very prominent in the Nigerian menu so if you are looking for a new vegetable to include in your meal plan, check out this recipe.
Recipe for Coconut Chicken and Asparagus
INGREDIENTS
4 chicken breasts, halved (you can use drumsticks, thighs, etc.)
15- 20 asparagus stems, halved
2 cups home-made coconut milk, (you can use the canned one, but I prefer fresh coconut milk)
1/2 bulb onion, finely chopped
2 garlic cloves, minced
Chunk of ginger, minced
Salt, to taste
Black pepper, to taste
a tablespoon of basil/scent leaf, chopped
1/4 cup coconut or olive oil
DIRECTIONS
Wash the chicken; cut into halves (8 pieces); season with salt, black pepper, garlic, and ginger. Set aside and let marinate for about 15 minutes.
Heat the oil in a large saucepan; add the chicken; fry on medium heat for 5 minutes; turn the pieces over; fry for another 5 minutes.
Add the coconut milk, let the chicken cook in the milk for 10-15 minutes. Taste and add seasoning, as you desire.
Add the asparagus; let it simmer for 5 minutes.
Serve with steamed rice or irish potatoes on the side
Short Bio
Uneku is passionate about food and is always seeking ways to inspire others to share love and express creativity through cooking and hospitality.. She enjoys sharing her meals with family and friends and shares her journey on her blog “Kauna Kitchen“
