Best Pirate Chicken Arrrr Recipes

Pirate Chicken image

Time 35m

Yield 4

Number Of Ingredients 12

Chicken
1 lbs skinless and boneless chicken thighs (6-7 pieces), trimmed of excess fat and cut into bite sized pieces
2 cups broccoli
1 cup vegetable broth (or chicken broth)
1 160 ml can full fat coconut milk (5.4 oz or ⅔ cup)
1 teaspoon jerk sauce (or more for more spicy, taste test
before you add more)
1 tablespoon raw hemp seeds
1 tablespoon green onion, sliced thinly
Millet
1⅕ cup millet
3 cups vegetable broth (or chicken broth)

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! image

Provided by Satyne

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 small chicken breasts
1 (410 g) can peaches (keep liquid in reserve)
1/2 cup white 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

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.