Devil Chicken with Organic Coconut Oil Recipe

Devil Chicken Devilled with coconut oil over a bed of rice, alongside some naan bread, or even with a side of sautéed vegetables to balance the heat and add variety.

Ingredients:

Chicken Marinade:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tbsp M2N2 coconut oil (melted)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp paprika
• 1 tsp capsicum
• 1 tsp ground cumin
• Salt and pepper to taste

Devilled Sauce:

• 2 tbsp M2N2 coconut oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup M2N2 coconut milk
• Salt and pepper to taste

Instructions:

1. Marinate Chicken: Mix marinade ingredients, coat chicken, and refrigerate for 30 minutes to 2 hours.
2. Cook Chicken: Grill or pan-fry chicken until cooked through, then slice.
3. Make Sauce: Sauté onions, add tomatoes, spices, and coconut milk. Simmer until thickened.
4. Combine: Toss chicken in sauce.
5. Serve: Garnish and serve with rice, naan, or vegetables.