Flavorful Fiesta Chicken

This dish combines flavors from culinary traditions of East and West to provide a lot of flavor without a lot of calories.

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2 lbs. chicken breast, cut into smaller pieces

1 cup good quality chunky salsa                  1 cup chicken broth

Salt and pepper to taste                              1 can unsweetened coconut milk

1 ½ tsp. curry powder                               Olive, grapeseed or coconut oil

¼ tsp. ground cloves

*¼ cup coconut or almond flour (these are ground coconut and almonds, not grains)

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Heat over medium-high heat about 2 Tbsp. oil in each of two large pans, one of which is a soup pot.  Season chicken with salt and pepper.  After oil is hot, lay chicken pieces into pan in a single layer.  Brown on both sides, about 10 minutes.  Remove chicken from pot.

Into soup pot, add salsa, curry, and cloves and cook until liquid has been reduced and it is sizzling.  Lower heat and whisk in flour until oil is absorbed.  Slowly pour in chicken broth and coconut milk while continuing to whisk.  Season lightly with more salt and pepper to taste.  Bring sauce to a simmer over medium heat.

Return chicken to pot, cover, and cook until chicken is fully cooked, another several minutes, stirring occasionally, making sure it stays at a simmer.

Spoon chicken and sauce into a bowl.  If you’d like, you can put some other cooked veggies in the bowl with it to be flavored by this yummy sauce.

Coconut milk has some good nutrients, but is high in calories, so be careful with how much sauce you consume at one meal.

*Almond flour can be purchased for less cost in bulk at Huckleberry’s/Rosauer’s.

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©David and Cheryl MacDonald, 2014

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