Chicken Lazone: a Cajun classic, reworked without the nightshades

The original of this dish leans on cayenne and paprika, both excluded on AIP, but Cajun comfort food is not gone. Ginger and turmeric step in and carry their own warmth, so what lands on the plate is its own good thing. On a weeknight, 5 ingredients and under 30 minutes is exactly what you need.

The chicken is a source of complete protein for tissue repair, turmeric contains curcumin, which is studied for its role in the body's inflammatory response, and ginger has a long history of use in supporting digestion. The coconut yogurt finishes the sauce with live cultures while keeping everything dairy-free.

Let yourself acknowledge the bird that made this meal possible. Plate it simply, spoon the golden sauce over the top.

Ingredients

• 1/8 cup coconut oil
• 2 teaspoons garlic powder
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon sea salt
• 1 pound chicken breasts
• 1/2 cup coconut yogurt

Method

Stir the coconut oil, garlic powder, ginger, turmeric, and salt together into a loose paste. Coat both sides of the chicken breasts with it.

Set a skillet over medium heat and pan-fry the chicken about six minutes total, flipping once halfway through so both sides take on color.

Stir in the coconut yogurt, drop the heat to low, and let it simmer gently until the chicken is cooked all the way through and the sauce has come together. Olive oil works in place of the coconut oil if that is what you have.

Air fryer variation

If you prefer the air fryer, coat the chicken with the same spice paste and cook at around 360 F until cooked through, then warm the coconut yogurt separately and spoon it over to finish, since the sauce does not form in the air fryer the way it does in a skillet. Time is untested here, so check for doneness rather than trusting a set number.

*Adapted from a-clean-plate*