This recipe is so quick and easy, but very yummy. Feel free to add or subtract any of the following spices. I buy my spices online in bulk at Mountain Rose Herbs. They have good prices, and all of their goods are organic and/or sustainably harvested.
Serves 6 ~$1.50 per serving
6 chicken breasts or legs or thighs
4 T OO
1 t turmeric
1 t cinnamon
1 t cumin
1 t paprika
1 t curry powder
1/2 t dried chili flakes
3 cloves garlic, peeled and crushed
1/2 t sea salt
Trim chicken and pound with a meat hammer to tenderize.
Mix spices with OO and brush onto chicken.
Marinate several hours, or overnight, or not at all!
Cook over medium high heat, in coconut oil or olive oil, for about 7 minutes per side.
Dribble cooked marinade in pan over chicken. Reheat brown rice over stove, adding water if necessary, and add some peanuts, scallions, cinnamon, cashews, raisins, and/or unsweetened flaked coconut to the rice.
Cut acorn squash lengthwise. Scoop out seeds.
Put 1 T of butter in each hollow, and sprinkle cinnamon on top.
Cook 350 for 30 minutes or until soft, in a pan with 1" of water.