Cocochi - cooking recipe

Ingredients

Spice Mix:
1/3 teaspoon chili powder
1/3 teaspoon paprika
1/3 teaspoon ground Jamaican allspice
1/3 teaspoon taco seasoning mix
1/3 teaspoon dried marjoram
1/3 teaspoon ground ginger
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/4 teaspoon Asian seasoned salt
2 skinless, boneless chicken breast halves
4 fluid ounces pear juice
1/2 (14 ounce) can coconut cream
1 tablespoon ground black pepper
1/4 teaspoon salt (optional)
1/4 teaspoon cinnamon sugar

Preparation

Preheat oven to 425 degrees F (220 degrees C).
Mix chili powder, paprika, allspice, taco seasoning mix, marjoram, ginger, thyme, basil, red pepper flakes, and Asian seasoned salt together in a bowl. Rub spice mixture over chicken breasts.
Pour pear juice into a casserole dish; add chicken. Pour coconut cream over chicken and season with pepper, salt, and cinnamon sugar.
Bake in the preheated oven for 30 minutes. Flip chicken and continue baking until chicken is no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).