Spicy Brazilian Coconut Chicken

Ingredients:

4 boneless, skinless chicken breasts

1 teaspoon ground cumin

1 teaspoon ground cayenne pepper

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons olive oil or coconut oil, divided

1 medium onion, chopped

1 jalapeño pepper, seeded and chopped

1 tablespoon fresh ginger, chopped

3 cloves garlic, minced

3 medium tomatoes, chopped

2 tablespoons fresh lemon juice

1 (14-ounce) can unsweetened coconut milk

2 tablespoons fresh parsley or cilantro, chopped

Directions:

In a large bowl, combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper.

Add the chicken breasts to the bowl and rub the spice mixture all over to coat evenly.

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 6 to 8 minutes per side. Transfer to a plate and cover with foil to keep warm.

In the same skillet, add the remaining oil. Sauté the onion, jalapeño, ginger, and garlic until the onion is translucent, about 5 minutes.

Add the tomatoes and lemon juice; season with a bit of salt and pepper. Cook for another 5 minutes until the tomatoes soften.

Stir in the coconut milk and simmer until the sauce thickens slightly, about 5 minutes.

Return the chicken to the skillet along with any accumulated juices. Reduce heat to low and cook for another 5 minutes.

Garnish with fresh parsley or cilantro and serve.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: Approximately 622 kcal per serving | Servings: 4