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)
1 Jicama, cut into 1 1/2 “ long pieces
¼ tsp. cumin
2 Tbs. coconut oil, melted
- Toss the jicama with the cumin and coconut oil
- Bake on 400 degrees for 20-30 minutes until lightly browned on the edges
Cumin and Cinnamon Chicken Breasts:
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
1 Tbs. cumin
2 tsp. cinnamon
¼ tsp. black pepper
2 Tbs. coconut oil
- 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.
- Add the chicken into the liquid and store in fridge for 1-2 hours or up to 2 days.
- 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).
- 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!