Pirate Chicken.. Arrrr!

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 small chicken breasts
• 1 (410 g) can peaches (keep liquid in reserve)
• 1/2 cup rum
• 1 piece fresh ginger (small piece, grated)
• 1 cup honey
• 1 cup desiccated coconut
• 2 tablespoons coconut oil
• 2 cups rice
• 4 cups chicken stock or 4 cups chicken broth
• 1/2 cup sliced green onion

Recipe

• 1 1) start your rice cooking using the absorption method, using the chicken broth in place of plain water.
• 2 2) slice a pocket into the chicken breasts and stuff them with peaches.
• 3 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 4) dip the stuffed breasts into the sauce set aside for dipping. get an even coating.
• 5 5) roll the breasts in the coconut and then set aside.
• 6 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 7) warm up the sauce if required.
• 8 8) serve with the chicken on the rice and then the sauce over the top. add a sprinkle of green onions to serve.
• 9 9) think about where the rum has gone while enjoying your plunder.