Brazilian Chicken

Ingredients:

- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander

- 4 skinless, boneless chicken breast halves
- salt and pepper to taste

- s tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced fresh ginger (or substitute a lesser amount of dried ground ginger)
- 2 jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced

- 3 tomatoes, seeded and chopped
- 1 can (14 oz) light coconut milk

- 1 bunch chopped fresh parsley (optional)

Directions:

In a medium bowl, combine the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10-15 minutes on each side, until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic for 5 minutes or until tender. Mix in the tomatoes; cook for another 5-8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with parsley if desired.