PIRATE CHICKEN
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the millet and broth in a large pot and place on the stove over high heat. Once it comes to a boil reduce the heat to low, cover and leave to simmer for 20 minutes. Afterwards set it aside, still covered, until the chicken is ready.
- Meanwhile combine the coconut milk and jerk sauce in a large wok over medium high heat and bring to a boil. Add in the chicken and leave to cook for 20 minutes. Whenever the liquid starts to boil down (likely around the 10 and 15 minute mark) add in ½ cup of broth. Adding it in segments around 5 minutes apart helps the sauce develop a thick, gravy like texture. When there are around 3 minutes left add in the broccoli.
- Plate with the chicken over the millet and sprinkle with the hemp and green onion.
PIRATE CHICKEN.. ARRRR!
This here be a Carribean delicacy. Take a bite me hearties and enjoy the Booty. Created for Raiders of the Lost Pantry 2013
Provided by Satyne
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1) Start your rice cooking using the absorption method, using the chicken broth in place of plain water.
- 2) Slice a pocket into the chicken breasts and stuff them with peaches.
- 3) Mix the rum, ginger, peach liquid & honey into a small saucepan and heat over a low flame. Stir until it has reached an even consistency. Pour a little of it into another bowl for dipping. Set the rest aside for now.
- 4) Dip the stuffed breasts into the sauce set aside for dipping. Get an even coating.
- 5) Roll the breasts in the coconut and then set aside.
- 6) Heat the coconut oil in a large frypan and then add the chicken breasts. Cook until the chicken is done (check with meat thermometer if required).
- 7) Warm up the sauce if required.
- 8) Serve with the chicken on the rice and then the sauce over the top. Add a sprinkle of green onions to serve.
- 9) Think about where the rum has gone while enjoying your plunder.
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