Papaya Chicken

2 Tbsp grapeseed oil

1 Tbsp ginger

1 Tbsp cumin seeds

1 tsp rosemary

4 dried bay leaves

½ tsp spanish paprika

1 tsp salt

2 Tbsp tomatoes paste

2 lb boneless, skinless chicken breast, cut in small cubes

1 cup cubed ripe, juicy papaya

Place the oil, ginger, and cumin seeds in a skillet over medium heat and cook for 30 seconds. Add rosemary and bay leaves cook for 10 seconds. Add spanish paprika, salt and tomato paste, and cook for 10 seconds. Add chicken breast and cook until it’s almost done, about 8 minutes. Add the papaya chunks and cook until the chicken is fully cooked, another 2 minutes. Serve over rice.