CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689785f   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Turmeric-Black Pepper Chicken w/Asparagus   
    Categories: Poultry, Herbs, Vegetables, Citrus   
         Yield: 4 servings   
       
         3 tb Honey   
       3/4 ts Black pepper; more to taste   
              - salt   
         2 tb All-purpose flour   
     1 1/2 ts Ground turmeric   
         1 lb Boned, skinned chicken   
              - thighs; in 1" pieces   
         1 tb Coconut or canola oil   
        12 oz Asparagus; trimmed, thin   
              - sliced on an angle   
         1 ts Unseasoned rice vinegar or   
              - soy sauce   
         1    Lime; in wedges (opt)   
       
     In a small bowl or measuring cup, stir together 1/4 cup   
     water with the honey, pepper and 1/2 teaspoon salt; set   
     honey mixture aside.   
        
     In a medium bowl, stir together the flour, turmeric and   
     1 teaspoon salt. Add the chicken and toss until coated.   
        
     In a medium (10") nonstick skillet, heat the oil over   
     medium-high. Add the chicken and cook until the turmeric   
     is fragrant and the chicken is golden brown on both   
     sides, 2 to 3 minutes per side. Add the asparagus,   
     season with salt, stir to combine and cook until   
     crisp-tender, 1 to 2 minutes.   
        
     Add the honey mixture and cook, stirring, until the   
     chicken is cooked through and the sauce has thickened, 2   
     to 3 minutes.   
        
     Remove from heat and stir in the vinegar, if using.   
     Season to taste with salt and pepper. Serve with lime   
     squeezed over top, if you like.   
        
     By:  Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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