Ginger Grilled Chicken On Apple Rice Papaya Coconut Cream Recipe

***CHICKEN***
6 chicken breasts -- 8oz. each

1/4 cup ginger -- finely diced

1 tablespoon hot sauce -- (Tabasco)

4 green onions -- finely chopped

1 teaspoon nutmeg -- ground

2 limes -- juiced

1 tablespoon soy sauce

1 tablespoon sesame oil

***APPLE RICE***
2 cups water

2 cups apple juice

2 pounds apples -- peeled and diced (6

-- apples, Granny -- Smith) 3 scallion stalks -- chopped fine

1 onion -- chopped fine

1 cinnamon stick

2 cups rice

1/4 teaspoon ground black pepper

***PAPAYA COCONUT CREAM***
3 cups coconut milk

5 pimento berries -- (allspice)

3 garlic cloves

3 scallions

3 thyme sprigs

1/2 tomato seeded and one-quarter -- diced

1/2 papaya seeded and one-quarter -- diced

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