Ingredients
| 454 gm | Chicken breast, boneless, skinless (cut into large; bite-size chunks – organic) |
| 1 tsp | Extra virgin olive oil (to marinate) |
| 2 tsp | Extra virgin olive oil (to brown chicken) |
| 1 cup | White onion (thinly sliced) |
| 2 tsp | Oregano, dried |
| 1 tsp | Cinnamon |
| 1/2 tsp | Allspice, ground |
| 1/2 tsp | Cayenne pepper |
| 1 tsp | Cumin |
| 1 tsp | Coriander, ground |
| 1 tsp | Sea Salt |
Instructions
- Place the cut up chicken in a ziplock bag, pour in the olive oil, onion and half of the spice mix (save the other half of the spice for the next time you make this recipe).
- Smoosh it all up together so that the chicken is evenly coated in the oil and spices.
- At this point, you could freeze it for later cooking, or you could leave it in the fridge to marinate for as long as you have.
- When you’re ready to cook it, heat a pan over medium high heat and dump the chicken to the pan in a single layer. Let it sear for a few minutes and then flip over.
- Heat oven to 350°F and line a baking dish with foil. Spray or pour just a little extra oil to crisp the chicken a little during baking.
- Add the contents of the pan to the baking dish and cook in oven for 10-15 minutes turning once. Test for doneness.
