Occasionally, I get in a mood when I’m cooking. And by occasionally, I mean almost always. More often than not. That mood is curiosity (is that a mood?), and I start experimenting in the kitchen. Sometimes, it turns into a delicious meal that fills the house with my favorite smells. Spices and herbs like cumin and lemongrass smell like fresh feels. They taste like the warm summer sun dancing on my tongue.
One thing is sure, when I’m cooking, folks flock to the counter. Sometimes that’s not a great thing. Sometimes, I mess up or my idea for a flavor combination was a really bad one. Not this time, though. This time, I went with my knee-jerk reaction to the spice names: lemongrass, cumin, smoked sea salt, ground chipotle. Each one of them was begging to be used; they hadn’t been out of the lazy Susan in weeks.
The other ingredient in this recipe that makes me feel sunburnt, fresh, and free is lime. Lime invokes summer visions, doesn’t it? Ice cold margaritas and sitting on the patio watching the afternoon thunderstorm are some of my favorite things about summer. I absolutely love the smell of citrus trees as they warm in the summer sun.
This post may contain affiliate links that help support my blog and home at no extra cost to you. For more information, please see my disclosures.
- 1 Tbsp Avocado Oil 15 mL
- 1 Cup Almonds 225 g
- 2 Tbsp Lemongrass 28 g
- 2 Cloves Garlic
- 1 lb Chicken 453 g, cubed
- 2 Tbsp Lime Juice 30 mL
- 1/4 Cup Water 60 mL
- 1 tsp Ground Cumin 4.2 g
- 1 tsp Chipotle Powder 4.2 g
- 1 tsp Smoked Sea Salt 4.2 g
- 1 1/2 tsp White Pepper 6.4 g
In a large skillet on medium heat, sauté almonds in avocado oil (2 minutes)
Add lemongrass and garlic, sauté for 3 minutes, stirring occasionally
Add chicken, lime juice, and 1/2 the water
Stir, cover, bring to simmer
Add cumin, chipotle, smoked sea salt, and white pepper
Stir, cover, let simmer about 8 minutes*
Remove lid, and stir until remaining water is gone and chicken is brown. The lime juice will caramelize.
Serve with your favorite side.
I used whole almonds in this recipe. You can use shaved or chopped.
You can replace the chipotle powder with your favorite ground chili spice.
I ate this with saffron rice. You can serve it with couscous, potatoes, quinoa, etc.