So we've been eating a lot of familiar recipes and not experimenting much. Experimentation needs elbow room. And stamina. Both seem to be in rather short supply here. Which led me to remember this terrific recipe from before my no-chicken, no coconut days. It disappeared from the blog for awhile (don't ask!). So I thought it might be time to bring it back.
A dab of olive oil, as needed
4 split happy free-range organic chicken breasts
Sea salt and ground pepper, to taste
1 Bermuda red onion, chopped
5 cloves of garlic, chopped
2 zucchini squash, cut into half moons
1 large red pepper, cored, cut into chunks
1 15-oz can pineapple chunks with juice
2 cups organic chicken broth
1 teaspoon cumin
1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
1-2 teaspoons paprika (I'd love to try smoked paprika)
Crushed red pepper flakes, to taste
2 teaspoons organic brown sugar, or raw organic agave nectar
1 14-oz can coconut milk
1/2 cup sliced black olives
Juice from 1 large, or two small, limes
2 1/2 to 3 cups cooked brown rice
Silvered almonds, if desired
- Serve topped with fresh chopped cilantro, if you like.
- Serve with slices of avocado.
- Season this dish according to your own taste buds. I like to heat things up, so I use lots of spice.