Ingredients:
- 2 cans of coconut milk
- butternut squash, diced
- 4 free range chicken breasts, diced
- coconut oil
- 1 large or 2 medium or small onions, diced
- 4 garlic cloves, minced
- spices: all spice, medium curry powder, nutmeg, cinnamon
- peppers: 1 yellow, 1 red and 1 orange
- In a mixing bowl add 1 can of coconut milk, add pumpkin, chicken breast, peppersHeat and spices and let it marinate for a while
- Heat up coconut oil in a frying pan and add onion and garlic and fry for few minutes until they turn translucent
- Heat up another can of coconut oil in a big pot and add marinated mixture, then add onion and garlic to the pan
- Cook first on high heat, then turn down to medium and cook until chicken is cooked and butternut squash is soft. serve with cous cous
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