Brazilian Coconut Chicken
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
4 boneless, skinless chicken thighs
salt and pepper to taste
2 tablespoons coconut oil
1 onion, chopped
1/2 tablespoon ginger powder
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can coconut milk
1. In a medium bowl, mix the cumin, cayenne pepper, turmeric. Place the chicken in a bag, sprinkle season with salt and pepper into bag and toss well with spice mixture.
2. Heat 1 tablespoon coconut oil in a skillet over medium heat. Place the chicken in the skillet. Cook until no longer pink and juices run clear. Remove from heat and set aside.
3. Heat the remaining coconut oil in the skillet. Cook and stir the onion, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and ginger powder and continue cooking 5 to 8 minutes. Stir in the coconut milk, add chicken thighs and remove from heat. Now…enjoy!