Curry Harissa Coconut Chicken

Our curry harissa coconut chicken recipe blends the Rojo spice blend with curry powder, coconut milk, chicken, and vegetables for a simple, warm, and flavorful dinner. Here’s the recipe:

Ingredients:

1 tablespoon cooking oil (we used avocado oil)

1 medium onion, diced (about 1.5 cups)

2 carrots, diced (about 1.5 cups)

1 tablespoon tomato paste

2 teaspoons The Rojo harissa spice blend

2 teaspoons curry powder

1 cup chicken stock

1 can coconut milk (13.66 ounces, we used unsweetened)

1 can diced tomatoes (14.5 ounces)

3 cups cooked chicken, diced or shredded

2 teaspoons arrowroot powder

2 tablespoons water or chicken stock

1 big handful of fresh baby spinach leaves

Salt and pepper to taste

Instructions:

In a large skillet, heat oil to medium heat. Add onion and carrots and sauté until onion is just translucent, about 5 minutes.

Add tomato paste, The Rojo harissa spice blend, and the curry powder to the vegetables. Stir to combine, warming the spices.

Add chicken stock, coconut milk, and diced tomatoes. Bring mixture to a steady simmer, then reduce heat. Simmer for about 15 minutes.

Add chicken. Stir to combine then simmer for 5 to 10 minutes.

While chicken is simmering, combine arrowroot and water or chicken stock. Stir to create a slurry then add to pan. Stir to Combine. Sauce should thicken slightly. If it gets too thick add a small amount of water or chicken stock until you get your desired consistency.

Add spinach. Stir to combine.

Serve with white or brown rice. Top with cilantro leaves for a boost of fresh flavor. In addition to the vegetables included in this recipes, thinly sliced red bell pepper could also be added. Enjoy!

Fiesta Chicken Breast

File this one under quick and easy. With everyone at home, there’s plenty of time to cook and learn new recipes. Here is one of our “go-to” week-night entrees. Instead of searing the chicken breast on the stove top, follow the simple process described in the instructions below for perfect, moist chicken breast.

Ingredients:

4 chicken breasts, about 1.5 pounds;

1 tablespoon cooking oil (we use avocado oil);

2 tablespoons Little Bottles Spice blend (your choice);

Salt to taste.

Instructions:

Preheat oven to 425 degrees. As the oven heats, place a cast iron or other oven safe frying pan in the oven. While the oven and pan are heating, coat the chicken breasts with one tablespoon of avocado oil, then rub 2 tablespoons of any of our spice blends on chicken. Add salt to taste as our blends are salt-light or salt-free. Using an oven-safe mitt, remove the pan from the oven, place the chicken breasts in the pan and return to the oven. After 10 minutes, using an oven-safe mitt, remove the pan and flip the breasts over and return to the oven for approximately 20 more minutes, cooking until the internal temperature is 165 degrees. Remove the pan from the oven, again using an oven-safe mitt and transfer chicken to a cutting board. Tent foil over the top of the chicken breasts and let it rest for roughly 10 minutes. Serve whole or sliced.

Serve with your favorite sides. Enjoy!