For this brainy dish "Brainy Spiced Moroccan Coconut Chicken" you do not have to use a traditional cooking vessel called the - tajine. You can use a covered skillet or covered enamel pot.
To begin, in a covered skillet/pot, melt in 4 tbs of coconut oil (or olive oil) and some seasonings: a little paprika and cumin as well as dried herbs: rosemary, mint or tarragon and oregano.
Prior to that, coat thin strips of chicken breasts in a smooth blend of mayonnaise (you can omit if you don't like mayo) and coconut milk; then lay into bread crumbs infused with fresh grated coconut and some extra sprinkles of dried herbs and a couple more dashes of spices: cumin or turmeric (don't need both) paprika and cinnamon.
Lay these strips into the spitting coconut oil. Brown on all sides on med/high heat. Next, push aside the chicken breasts and saute in the same skillet, adding a bit more coconut/olive oil, shaved fresh green zucchini.
Once browned, drizzle a light coat of honey over all (chicken and zucchini), cover the skillet and gently simmer for 15 min. on low heat.
Serve and garnish with red seedless grapes. A dab of yogurt acts as a light and tasty condiment.
~ Tutti a Tavola!
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