1 tsp ground cumin
½ -1 tsp ground cayenne pepper (optional)
1 tsp ground turmeric
1 tsp ground coriander
4 boneless skinless chicken breast halves or 5-6 chicken thighs, skin removed
1 (7 oz) Smoked turkey sausage cut into 1" piece
Salt and pepper to taste
2 Tbsp Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil or Flying Olive Single Varietal of Choice, divided
½ tsp Flying Olive Cayenne Red Chile Extra Virgin Olive Oil or Flying Olive Single Varietal of Choice
1 Tbsp Flying Olive Jalapeño Balsamic Vinegar (opt)
1 onion, chopped or 2 tsp onion powder
1 Tbsp minced fresh ginger
2 cloves garlic, minced
3 tomatoes, chopped into 1" pieces
1 (14 ounce) can light coconut milk
¼ cup chopped parsley leaves
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture. Heat 1 Tbsp Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil and the Flying Olive Cayenne Red Chile EVOO in a skillet over medium heat. Place the seasoned chicken in the skillet. Cook 10 to 15 minutes on each side, until juices run clear and there is no pink. Remove from heat and set aside to cool on paper towels. Add the turkey sausage to the pan and cook until browned, about 10 minutes. When done, remove to plate with paper towels to drain.
Heat the remaining Flying Olive Cilantro and Roasted Onion EVOO in the skillet. Mix in the tomatoes, garlic, ginger and Flying Olive Jalapeño Balsamic Vinegar and continue cooking 5 to 8 minutes. Stir in the coconut milk and simmer until somewhat thickened.
In the meantime, cut the chicken into 1" pieces and/or remove the meat from the bones (if using thighs) and set aside. When the sauce is thickened, add the meat back into the sauce and heat on low-medium until heated through, about 5-10 minutes.
You may add additional salt and/or pepper to the sauce, if desired.
Serve over rice and garnish with the parsley.
Submitted by Barb L.