Directions

1. Season chicken cutlets (both sides) with paprika, 1 teaspoon salt and black pepper.
2. In a large skillet over medium-high heat, heat 1 tablespoon of coconut oil. Cook the chicken, approximately 1-2 minutes per side until almost cooked through and golden brown on both sides. You may need to cook the chicken in batches, depending on the size of your skillet. Transfer the cooked chicken to a plate.
3. In the same skillet over medium-high heat, heat the remaining 1 tablespoon of coconut oil. Add the onion and cook until tender, approximately 5 minutes. Add the poblano pepper, garlic and fresh ginger and cook for around 1 minute, stirring constantly. Add the tomatoes, paste and liquid smoke, stir and cook for another 2 minutes until the tomatoes are soft.
4. Add coconut milk, maple syrup and 1/2 teaspoon salt, bring to a boil and stir the mixture until the flavors are incorporated. Place the chicken into the skillet, pushing the cutlets into the sauce and return the mixture to a boil. Cook the chicken in the boiling mixture for approximately 1 minute. Add additional salt, if desired.
5. Remove the skillet from the heat. Stir in the parsley and lime juice and serve.
6. Serve over basmati or jasmine rice and sprinkle each serving with chopped peanuts, if desired.
7. Tip: Make sure to shake the coconut milk can or pour the can contents into a bowl and stir until the coconut cream and water are thoroughly combined.