Brazilian Chicken with Coconut Milk

Step 1
Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.

Step 2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).? Remove chicken to a serving dish and set aside.

Step 3
Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalape?o peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.

Step 4
Spoon sauce over chicken and garnish with parsley.