Pirate Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 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)
DIRECTIONS:
  1. 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.
  2. 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.
  3. Plate with the chicken over the millet and sprinkle with the hemp and green onion.
Recipe by Love from the Land at https://www.lovefromtheland.com/pirate-chicken/