Pirate Chicken Food

PIRATE CHICKEN.. ARRRR!

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.

PIRATE CHICKEN

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.