Chicken Xacuti

Method

1. Dry-roast the poppy seeds, cinnamon, cloves, and pepper in a pan over medium heat for 2-3 minutes until fragrant, then grind them together with the coconut into a smooth paste using a blender or mortar and pestle.
2. Cut the chicken into bite-sized pieces and coat them thoroughly with the ground coconut-spice paste, allowing the mixture to marinate for at least 10 minutes during the remaining prep time.
3. Heat a heavy-bottomed pan over medium-high heat and add the marinated chicken pieces, searing them for 4-5 minutes until lightly browned on all sides.
4. Reduce the heat to medium-low, cover the pan, and let the chicken simmer in the coconut-spice mixture for approximately 20 minutes, stirring occasionally to prevent sticking.
5. Uncover the pan and cook for a final 5-6 minutes over medium heat, allowing the sauce to thicken and the coconut to deepen in flavor before serving hot.