Prep Time: 10 mins
Total Time: 30 mins
Servings: 4 servings
Ingredients:
- 680g chicken cutlets
- 5ml sweet paprika
- 5ml kosher salt
- 1.2ml freshly ground black pepper
- 15ml coconut oil or vegetable oil
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- 1 small yellow onion, finely chopped
- 1 small jalapeño, stemmed, seeded, finely chopped
- 3 cloves garlic, finely chopped
- 5ml finely chopped peeled ginger (2.5cm piece)
- 2 large, ripe beefsteak tomatoes, seeded and finely chopped
- 15ml tomato paste
- 1 can (425g) unsweetened coconut milk
- 15ml light brown sugar
- 60ml fresh cilantro leaves, coarsely chopped
- 15ml fresh lime juice
Directions:
1. Season the Chicken
- Season the chicken cutlets all over with paprika, salt, and pepper.
2. Cook the Chicken
- In a large, high-sided skillet over medium-high heat, heat 15ml coconut or vegetable oil.
- Working in batches, cook the chicken cutlets, turning halfway through, until golden brown on both sides and nearly cooked through, about 1-2 minutes per side. Transfer to a plate.
3. Sauté the Aromatics:
- In the same skillet over medium-high heat, heat the remaining 15ml oil. Add the chopped onion and cook, stirring occasionally, until slightly tender and just turning golden, about 5 minutes.
- Add the jalapeño, garlic, and ginger, and cook, stirring, until fragrant and light golden, about 1 minute.
4. Cook the Tomatoes:
- Add the tomatoes and tomato paste to the skillet and cook, stirring occasionally, until the tomatoes soften and the tomato paste is lightly toasted, about 2 minutes.
5. Add Coconut Milk and Brown Sugar:
- Pour in the coconut milk, add the brown sugar, and bring the mixture to a boil, stirring until the sugar is dissolved.
6. Return Chicken to the Pan:
- Nestle the chicken cutlets into the skillet, add the cannabis oil, and bring back to a boil. Cook until the chicken is fully cooked through, about 1 minute more.
7. Finish the Dish:
- Remove the skillet from heat, stir in the chopped cilantro and fresh lime juice.