As most of my meals are being prepared for my vegetarian fiancee, I had to include tofu in the recipe. I’m including the ingredients for both (really its just an added brick of tofu) the tofu and the chicken. The only thing you have to worry about is having another burner for the extra pan. The chicken portion serves four, and the tofu feeds another two.
My sister, also eating dinner tonight, is allergic to gluten and therefore I wanted to find a starch/side that she could eat. While in Peru, I ate a lot of quinoa and decided to add that to the recipe (which initially called for a side of couscous). I think that Quinoa might be added to my list of tasty sides, as it has protein and is very healthy. I also made some asparagus in the oven for additional green goodness.
(short recipe at end)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp sea salt
pepper to taste
1 lbs boneless chicken breasts
~ 2 tbsp olive oil
1 medium fennel bulbs, chopped
1 medium red onion, chopped
1 1/2 cup lime juice
2/3 cup chicken stock
3 tsp cornstarch
1 1/2 tbsp water
2 cup water
Heat one smaller pan with 1 tbsp oil and one large dutch oven or deep skillet with 1 tbsp oil, over medium heat. Add chicken to large pan and tofu to smaller pan. Cook about 8-10 minutes, for both, until chicken almost cooked through and tofu begins to brown. Set aside.
Add about 1/3 of the fennel and onion to smaller pan from tofu and the rest to the larger dutch oven. Cook for about 6-7 minutes, until fennel is tender. Add about 1 tbsp water to each if it is too dry, but avoid any steaming.
Boil 2 cups of water with one cup of quinoa. Once boiling, reduce to simmer for about 15-20 minutes, or until all water evaporated (follow box instructions).
Add lime juice, stock, 1/4 tsp salt to each pan, distribute in same ratio, about 1/3 into tofu pan and the rest into dutch oven. Don’t worry about being exact. Bring both to a boil for 1 minute, then reduce heat to medium. While boiling, mix corn starch with 1 1/2 tbsp water. Add to each pan, stir and allow each to thicken, about 3 minutes.
Return chicken and tofu to their respective pans, cover, and cook for about 2-3 more minutes, to ensure chicken is cooked through.
I love the combination of ingredients you use in this dish. I've saved the recipe. It sounds delish!
Thanks! The original used OJ rather than lime juice, but I switched, since the lady doesn't OJ. I think its better, as lemon/lime goes so well with Fennel.