Paleo Cumin and Cinnamon Chicken with Paleo Bread™

Paleo Cumin and Cinnamon Chicken and Jicama Fries Coconut Paleo Bread
Jicama, nice to meet you.  I have never ever bought jicama before until I started eating Paleo.  I was looking for some new vegetables and roots and here comes jicama, all bulbous and rather unappealing looking.  But I looked into it and jicama is very high in fiber, high in vitamin C, antioxidants and small traces of other vitamins like B complex and minerals.  You really have to cook this root veggie quite a bit in order to get them to brown but once you do, they sing to your meal like a breath of fresh air; almost apple like in texture and taste and rather refreshing really. Buy Coconut Paleo Bread Online or In Stores (Click Here)

Serves 4
Ingredients
Jicama:
1 Jicama, cut into 1 1/2 “ long pieces
¼ tsp. cumin
2 Tbs. coconut oil, melted

  1. Toss the jicama with the cumin and coconut oil
  2. Bake on 400 degrees  for 20-30 minutes until lightly browned on the edges

 Cumin and Cinnamon Chicken Breasts:

Brine:
8 c. water
2 garlic cloves, whole
1 bay leaf
1 tsp. salt
1 tsp. cumin seeds
1 tsp. paprika
2 tsp. cinnamon
1 tsp. black peppercorns
2 -3 lbs. chicken breasts
Spice Blend:
1 Tbs. cumin
2 tsp. cinnamon
¼ tsp. black pepper
2 Tbs. coconut oil

    1. Put a Ziploc storage bag in a large bowl and add the water, salt, bay leaf, garlic, cumin, paprika, cinnamon, black peppercorns and mix to dissolve.
    2. Add the chicken into the liquid and store in fridge for 1-2 hours or up to 2 days.
    3. Pull chicken out of brine water and wash off any peppercorns and let chicken sit until room temperature or a little cooler (I know you may be inpatient to do so as I was but believe me on this one otherwise the coconut oil hardens on contact with the cold chicken).  
    4. Smooth the spice blend mix on both sides of the chicken and bake on a cookie sheet at 4oo degrees for 15-20 minutes.  Pair with the jicama fries and Julian Bakery Coconut Paleo bread, enjoy!

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