OMG to die for. I literally had to dump the rest of my plate so that I didn't continue to eat.
I will make this again soon and include photos.
Recipe courtesy of Emeril Lagasse
2 tablespoons Grass fed butter or Ghee
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons Himalayan salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper ( I used jalapeno )
1 tablespoon minced garlic
1 1/2 cups full fat coconut milk
1 cup diced tomatoes
1/2 cup chopped green onion tops
2 tablespoons chopped fresh parsley leaves
Emeril's Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
Bake and shred your spaghetti squash. ( will create a walk through soon, but in the mean time google it :)
While the squash cooks, prepare the sauce.
Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan.
Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan.
Sear the chicken until well browned on both sides, about 2 minutes.
Remove from the pan and set aside.
Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
Add the garlic to the pan and saute until fragrant, about 30 seconds.
Add the coconut milk, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil.
Cook the sauce until the cream is reduced by half, about 2 minutes.
Add the tomatoes, tossing to incorporate for 3 to 5 minutes.
Remove pan from the heat and add the green onions, and parsley and toss to blend.
Serve over spaghetti squash immediately.
Emeril's Essence:
Combine all ingredients thoroughly.
I will make this again soon and include photos.
Recipe courtesy of Emeril Lagasse
2 tablespoons Grass fed butter or Ghee
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons Himalayan salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper ( I used jalapeno )
1 tablespoon minced garlic
1 1/2 cups full fat coconut milk
1 cup diced tomatoes
1/2 cup chopped green onion tops
2 tablespoons chopped fresh parsley leaves
Emeril's Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
Bake and shred your spaghetti squash. ( will create a walk through soon, but in the mean time google it :)
While the squash cooks, prepare the sauce.
Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan.
Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan.
Sear the chicken until well browned on both sides, about 2 minutes.
Remove from the pan and set aside.
Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
Add the garlic to the pan and saute until fragrant, about 30 seconds.
Add the coconut milk, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil.
Cook the sauce until the cream is reduced by half, about 2 minutes.
Add the tomatoes, tossing to incorporate for 3 to 5 minutes.
Remove pan from the heat and add the green onions, and parsley and toss to blend.
Serve over spaghetti squash immediately.
Emeril's Essence:
Combine all ingredients thoroughly.
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