Asparagus is not very popular in Palestine, though a friend of mine not long ago told me that she found them growing in the wilds.
I love this simple stew recipe and I have been doing it often lately, Faris loves it too. This dish can be made with chicken, beef or lamb stew or even without the meat. It is a very easy, healthy and yummy recipe.
Here is how to make asparagus stew:
I usually start by cooking the chicken separately first. I’m using breast boneless chicken chopped into squares. Add chicken to heated oil and sauté with salt, pepper, and some fresh lemon juice. Keep occasional sautéing on medium heat for about 15-20 minutes and until chicken looks ready, Set aside.
Meanwhile, sauté onions with vegetable oil until they’re golden. Add chopped asparagus, sauté for few minutes on high heat, then add ½ to ¾ cup of boiled water, turn the heat on low, cover the pot and let it simmer for about 15 minutes. Then add cooked chicken, cumin, salt, and pepper. Let it all simmer for another 10 minutes on low heat. Turn heat off and serve with a side of rice. I love to squeeze fresh lemon juice on top of the asparagus stew.
- 2 breast boneless chicken
- 2 bunches of asparagus chopped
- 1 sweet onion
- 2 tablespoons of vegetable oil
- ½ to ¾ cup of boiled water
- ½ teaspoon cumin powder
- Fresh lemon juice
- salt and pepper
- Cut chicken into squares and sauté on previously heated oil, add salt, pepper and a squeeze of lemon juice. Keep occasional stirring until chicken is done. Set aside.
- Sauté chopped onions on previously heated oil until they’re golden.
- Add chopped asparagus on top of onions and integrate all together, sauté for few minutes on high heat, then turn the heat on low add boiled water cover and let it simmer for 15 minutes.
- Add cumin, salt and pepper, and previously cooked chicken, integrate everything together, cover the lid and let it simmer for another 10 minutes.
- Serve with a side of rice and a squeeze of lemon over the asparagus.
This recipe is enough for 3-4 people.