Memories of the
Spicy Ginger Roasted Chicken
6 chicken breasts
(~ 8 oz. each) ¼ c. fresh ginger,
finely diced 1 T. hot sauce 4 green onions,
finely chopped 1 tsp. ground
nutmeg juice of 2 limes 1 T. soy sauce 1 T. sesame oil |
Mix together,
marinate chicken, roast until done. Cut chicken breasts in half to serve (or
find smaller chicken breasts). |
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Papaya Coconut Cream
3 c. coconut milk 5 allspice berries 3 garlic cloves 3 scallions 3 thyme sprigs ½ tomato seeded and
one quarter, diced ½ papaya seeded and
one quarter, diced |
Reduce coconut milk
by half. Add allspice berries, garlic,
scallions, thyme sprigs – cook 10 mins. Add tomato and papaya, return to simmer,
serve warm. |
