Ginger Grilled Chicken on Apple Rice Papaya Coconut Cream

• 6 each chicken breasts 8 ounces each
• 1/4 cup ginger finely diced
• 1 tablespoon red hot pepper sauce
• 4 each scallions, spring or green onions finely chopped
• 1 teaspoon nutmeg
• 2 each limes juiced
• 1 tablespoon soy sauce, tamari
• 1 tablespoon sesame oil
• 2 cups water
• 2 cups apple juice
• 2 pounds apples, granny smith peeled and diced, about 6 apples
• 3 each scallions, spring or green onions finely chopped
• 1 each onions finely chopped
• 1 each cinnamon sticks
• 2 cups rice
• 1/4 teaspoon black pepper ground
• 3 cups coconut milk
• 5 each pimentos
• 3 each garlic cloves
• 3 each scallions, spring or green onions
• 3 each thyme sprigs
• 1/2 each tomatoes seeded and one-quarter diced
• 1/2 medium papayas seeded and one-quarter diced

1. Chicken: Mix together; marinate chicken; roast until done.
2. Apple Rice: In a large pot, over medium heat, add the apples, scallion, onion, and cinnamon stick.
3. Sweat until onions are clear, 3 to 5 minutes, stirring constantly.
4. Add the rice and pepper, cook 3 minutes.
5. Add the apple juice and water.
6. Bring to a simmer and cook until done.
7. Coconut Cream: Reduce coconut milk by half; add pimento berries, garlic, scallions, thyme sprigs - cook 10 minutes.
8. Add tomato and papaya, return to simmer, reserve warm.
9. To serve: Serve the roasted Chicken over the Apple Rice with the Papaya Coconut Cream.

chicken breasts, ginger, red hot pepper sauce, scallions, nutmeg, soy sauce, sesame oil, water, apple juice, apples, scallions, onions, cinnamon sticks, rice, black pepper, coconut milk, pimentos, garlic, scallions, thyme, tomatoes, quarter

Taken from recipeland.com/recipe/v/ginger-grilled-chicken-on-apple-40830 (may not work)