Pirate Chicken Arrrr Recipes

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.

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.

PIRI PIRI CHICKEN

Steps:

• Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
• Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
• Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

PACIFIC RIM CHICKEN

Steps:

• Prepare broiler, if using.
• To make marinade, combine onion and ginger with soy sauce, sherry, cumin, cinnamon and pepper flakes.
• Wash and dry chicken and combine with marinade, turning to coat meat well. Reserve marinade.
• Prepare stove-top grill, if using. 5. Broil or grill chicken 10 to 15 minutes, until it is cooked through but still tender; turn occasionally.
• Wash and break up frisee and bok choy; wash, stem and slice mushrooms.
• Add vinegar to the remaining marinade and place in skillet with frisee, bok choy and mushrooms. Cook quickly, just a couple of minutes, until greens are wilted.
• Serve the chicken on a bed of the greens and mushrooms.