A favorite! This chicken recipe has a mix of coconut and garlic with a kick of jalapeño pepper.
Garlic Coconut Creamy Spicy Chicken
2lbs chicken breast, boneless, skinless and cut into bite size pieces
3 small tomatoes, chopped
2 tbsp lemon juice, freshly squeezed
1 jalepeno pepper, chopped
1 onion, chopped
1 tsp cayenne pepper
1 tsp coriander ground
2 tbsp cilantro, chopped
1 tbsp fresh ginger, chopped
1 tsp cumin
1/2 cup water
2 tbsp olive oil
1 bottle of Tachbisha® Garlic and Coconut, Rich and Creamy, Dressing and Marinade
In a large bowl, combine the cumin, cayenne pepper, and coriander together, then add the chicken to the bowl. Rub the spice mixture all over the chicken so it is fully coated.
In a large skillet, heat the olive oil. Add the chicken and cook for about 2 minutes on each side.
Add the onion, tomatoes, jalapeño, ginger, and stir. Cook for 2 minutes and add the Tachbisha® Dressing, water and lemon juice.
Bring to a boil, cover with a lid and turn the heat down. Simmer for about 15 minutes.
Garnish with parsley and serve hot.