In this recipe, make sure coconut is the only ingredient, you can use canned coconut milk.
Make sure you remove the seeds from your jalapeno peppers unless you like things really spicy. The seeds often hold the most heat.
Ingredients for 4 servings.
4 large chicken breasts or thighs.
Sea salt and freshly ground pepper to taste (about 1/2 tsp each).
1 tsp chilli powder.
1 tbsp ground cumin.
2 tbsp avocado oil, melted unrefined coconut oil or ghee, divided.
1 sweet onion, sliced.
3 fresh garlic cloves, minced.
2 cups fresh corn kernels cut from the cob.
2 cups ripe cherry tomatoes.
1-2 jalapeno peppers, sliced.
1/2 cup canned, unsweetened coconut milk.
1 tsp gluten-free flour.
Whisk together yours sea salt, pepper, chilli powder, paprika and cumin.
Rub the chicken breasts completely with half of your oil, then sprinkle evenly with this spice mixture. Gently pressing it in and rubbing to coat on all sides really well.
Heat a large skillet over medium-high heat.
Once the pan is hot, add chicken and cook for 5-6 minutes on each side, or until nicely blackened and cook through.
Set chicken aside on a separate plate.
In the same heated pan, add the remaining tbsp of oil/ghee, then sautee your onions until translucent 3-4 minutes. Add in garlic and fresh corn kernels and cook stirring frequently for 2-3 minutes more.
Meanwhile, in a small bowl whisk the coconut milk and gluten-free flour together.
Pour milk over the corn, and add-in your fresh cherry tomatoes and sliced jalapeno peppers.
Allow this mixture to simmer for a few minutes, just until the sauce thickens a bit.
Return blackened chicken into the pan and simmer for about 2 minutes more, until heated through.
Serve with cooked brown rice, quinoa or cauliflower rice and enjoy.
Post Credits @cleanfoodcrush