Chicken Jalfarezi

Ingredients

• Coconut oil

  1 tbsp or 14g

• Chicken leg

  Broilers or fryers, meat and skin, raw

  4 leg, bone removed or 668g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tsp or 19g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Vinegar

  Cider

  1 tsp or 5g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Chili powder

  Spices

  ½ tsp or 1g

• Garam Masala

  Badia

  1 tsp or 24g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Fresh cilantro

  Coriander leaves, raw

  4 sprigs or 9g

Directions

1. Heat coconut oil in a pan over medium-high heat. Add chicken legs and cook for about 7-10 minutes per side, until cooked through to 165°F and no longer pink; set aside to let rest before chopping into bite-sized pieces.
2. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
3. Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.