***CHICKEN*** 6 chicken breasts — 8oz. each
1/4 cup ginger — finely diced
1 tablespoon hot sauce — (Tabasco)
4 green onions — finely chopped
1 teaspoon nutmeg — ground
2 limes — juiced
1 tablespoon soy sauce
1 tablespoon sesame oil
***APPLE RICE*** 2 cups water
2 cups apple juice
2 pounds apples — peeled and diced (6
— apples, Granny — Smith) 3 scallion stalks — chopped fine
1 onion — chopped fine
1 cinnamon stick
2 cups rice
1/4 teaspoon ground black pepper
***PAPAYA COCONUT CREAM*** 3 cups coconut milk
5 pimento berries — (allspice)
3 garlic cloves
3 scallions
3 thyme sprigs
1/2 tomato seeded and one-quarter — diced
1/2 papaya seeded and one-quarter — diced
Chicken: Mix together; marinate chicken; roast until done. Apple Rice: In a large pot, over medium heat, add the apples, scallion, onion, and cinnamon stick. Sweat until onions are clear, 3 to 5 minutes, stirring constantly. Add the rice and pepper, cook 3 minutes. Add the apple juice and water. Bring to a simmer and cook until done. Coconut Cream: Reduce coconut milk by half; add pimento berries, garlic, scallions, thyme sprigs – cook 10 minutes. Add tomato and papaya, return to simmer, reserve warm. To serve: Serve the roasted Chicken over the Apple Rice with the Papaya Coconut Cream…
Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>