Jeera (Cumin) Chicken

Jeera (Cumin) Chicken

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
3 whole tomatoes
salt
6 cloves garlic, chopped
1 small onion, chopped
5 tablespoons extra-virgin olive oil
2 teaspoons cumin powder
1 teaspoon turmeric powder
1/2 teaspoon black pepper

In a saucepan, sauté onions in 3 tablespoons olive oil. When tender, add tomatoes, salt, and garlic. Allow to simmer over medium heat until the liquid in the mixture has boiled away. The resulting sauce should be thick. Allow to cool, and marinate chicken in the sauce for 12-24 hours.

Then, place the chicken and marinade in a frying pan with turmeric, cumin, salt, and black pepper. Sauté in 2 tablespoons of olive oil until the chicken is tender.

Serve with naan, rice, or quinoa. Enjoy!