In a large cast iron or frying skillet, melt the red palm oil. Heat the red palm oil over high heat until you notice the traditional “burn off” that is a result of not filtering the oil. Turn the heat to medium. In a small bowl, mix the salt and spices. Dust the chicken with the spice mixture. Place the chicken in the skillet and cover with a lid. Cook each side of the chicken until well browned and thoroughly cooked. Drain and serve with Coconut Jasmine Rice and Red Palm Oil veggies.
Serves 4-6 depending on size of the chicken
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