In a shallow pan, mix cumin, coriander, turmeric, cayenne (opt), salt, and pepper. Press chicken into the spice mixture until evenly coated. Allow to sit in the pan that the spices were mixed in as the oil heats.
In a large skillet, preferably cast iron, heat 2 tablespoons coconut oil over medium heat.
After 5 minutes, when oil is melted and skillet is hot, place chicken in skillet, not overlapping but it can be touching.
Cook chicken 10-15 minutes on each side, until no longer pink in the middle.
As chicken cooks, melt butter, ghee, or coconut oil for the cauliflower rice in a medium skillet over medium-low heat
Rice cauliflower (grate in food processor) if needed, and then add to melted butter.
Cook cauliflower rice uncovered, stirring every 5 minutes with a spatula to make sure it cooks evenly.
Remove chicken once cooked, set aside.
To the pan that the chicken was cooked in, add chopped onion. Sautee for 5 minutes, until soft, then add tomatoes and continue cooking for 5 more minutes.
Add in coconut milk, ginger, and garlic and cook 1-2 more minutes, stirring to combine well. Cauliflower rice will be done cooking by now as well.
Serve chicken over cauliflower rice, topped with coconut sauce.
Brazilian Chicken with Coconut Sauce over Cauliflower Rice
Amount Per Serving (1 serving)
Calories 468Calories from Fat 324
% Daily Value*
Saturated Fat 27g135%
Vitamin A 530IU11%
Vitamin C 63.3mg77%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com