I was playing around one day trying to recreate a restaurant recipe. This (easier to make) version was the end result. Serve it over white or basmati rice. You want to keep the rice plain to absorb the sauce – Yum!

2 chickens, cut into 1/8th’s

4 teaspoons cumin

2 teaspoons garlic

1 teaspoon pepper

1 teaspoon cinnamon

2 cans (13-1/2 ounces each) coconut milk

1 (29 ounce) can whole or diced tomatoes

1 onion, chopped

Preheat oven to 350 degrees.  Place chickens in baking pan, skin side up.  Sprinkle with spices and bake for ½ hour.  Remove from oven and cover with coconut milk, tomatoes and onion.  Return to oven for approximately another 1-1/2 hours.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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