1

Inspired by mom’s delicious Jamaican cooking, this recipe is a take on her curry chicken. Serve it over rice or quinoa for a complete meal.

2

Add the sliced onion and chopped garlic to the chicken pieces.

3

In another small bowl combine all the spices thoroughly. Add the spice mixture to the chicken and mix until chicken is completely coated. Lastly mix in the sprigs of thyme.

4

Cover the bowl and place in the fridge and let it marinate overnight for maximum flavour.

5

When ready to cook, remove the chicken from the fridge and allow it to come to room temperature.

6

In a large skillet or pan, add the coconut oil and allow the pan to get hot. Add the chicken mixture and stir for a few minutes. Add the water, cover the pan and turn the heat down to medium/low and allow the chicken to simmer for 25-30 minutes, stirring every few minutes or so.

7

Remove the pan from the heat and allow the chicken to cool. Remove the thyme sprigs.

8

Serve with a side of brown rice or side of your choice.

9

Substitutions: Serve with your choice of rice (wild, brown, jasmine). Serve with quinoa to make it grain free. Serve with cauliflower rice.