SPICY TOMATO COCONUT CHICKEN

Ingredients

For the Chicken:

1 whole chicken cut in parts or 4 breasts and 4 thighs, cleaned, rinsed and skin removed, cut into smaller pieces

3 – 4 cloves garlic, minced

1 teaspoon paprika

1 tsp all purpose seasoning

1 tbsp green seasoning

3 – 4 blades chadon beni, chopped

Juice of 1 lime

½ teaspoon pepper sauce  (or more based on heat preference)

Salt and black pepper to taste

For the Coconut Tomato Sauce:

2 tablespoons vegetable oil

1 onion, finely chopped

1 large red or green bell pepper, seeded, cut in chunks

7 – 8 cremini mushrooms or 2 large portabella mushrooms, cut in chunks

2 tsp ground cumin or geera

1 tbsp ground coriander

1 tsp smoked paprika

1 can (14 ounces) of diced tomatoes

1 can (14 ounces) of coconut milk

½ cup chicken broth or water

1 bay leaf

Salt and black pepper to taste

Directions

1. In a large bowl, combine the chicken pieces, minced garlic, paprika, pepper sauce, green seasoning, lime juice, all purpose seasoning, chadon beni, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 1 hour to allow to marinate. Allow chicken to come to room temperature before cooking.
2. Heat 1 tbsp oil in a large sauté pan over high heat. Add the pieces of chicken in batches, searing 2 – 3 minutes on either side. Remove and set aside.
3. In the same large skillet, heat remaining vegetable oil over medium heat. Add the finely chopped onion and diced red bell pepper and mushrooms. Sauté until the vegetables are soft and the onion is translucent, about 2 - 3 minutes.
   
   
4. Stir in the ground cumin, ground coriander and smoked paprika. Cook for an additional 2 minutes, allowing the spices to become fragrant.
5. Add in the diced tomatoes, coconut milk, chicken broth or water, and bay leaf. Stir well to combine all the ingredients. Bring the mixture to a simmer.
6. Return the marinated chicken pieces to the skillet mixing in the chicken to ensure it is engulfed in the sauce. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
7. Taste and adjust seasoning if necessary. Remove the bay leaf before serving. Garnish with fresh chopped chadon beni or chives.