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How To make Ginger Grilled Chicken On Apple Rice Papaya Coconut Cream
***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>
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