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.

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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!