Brazilian chicken with coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 pinch of ground cloves
- 4 skinless, boneless free-range chicken breast halves
- Coarse grind black pepper
- 2 tablespoons of extra virgin organic coconut oil
- 1 Spanish onion, chopped
- 2 jalapeno peppers, seeded and chopped
- 2 cloves of garlic, minced
- 3 tomatoes, seeded and chopped (optional)
- 1 (14oz) can organic coconut milk
- 1 bunch chopped fresh cilantro or parsley
- In a bowl, mix the cumin, cayenne pepper, turmeric, coriander and pepper. Place the chicken (either whole or cut up into pieces), in the bowl and coat all sides with the spice mixture.
- (Another option is to combine all of the spices with half a can of coconut milk in a bowl and then add the chicken and allow to marinate).
- Heat 1 tablespoon of coconut oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside. (Or grill chicken on the barbeque).
- Heat the remaining coconut oil in the skillet. Cook and stir the onion, jalapeno peppers, and garlic for 5 minutes, or until tender. Mix in the tomatoes (optional) and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken or as a dipping sauce.