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Coconut Chicken Recipe

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This recipe for Coconut Chicken is from Denise's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast chopped into cubes
salt and pepper to taste
2 tablespoons Organic, unrefined coconut oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh coriander leaves
1/2 cup chopped green onions
Directions:
Directions:
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture. You prepare chicken ahead of time and keep it in the refrigerator for several hours before cooking.
To Cook: Heat 1 tablespoon coconut oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes until no longer pink and juices run clear. Remove from heat and set aside.

Heat the remaining coconut oil in the skillet. Cook and stir the onion, ginger, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Mix the chicken into mixture. Add 1/4 cup coriander leaves. Stir gently and cover until serving. Serve over rice or quinoa. Garnish with the coriander leaves and chopped green onions.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Amanda and Haley found this recipe. I have tweaked it over time and it is one of our family favorites!

 

 

 

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