1/4 cup butter, softened
1/2 cup savoy cabbage, cut into 16 wedges
1 1/2 tablespoons olive oil
2 scallions, minced
1 teaspoon dried basil
1 teaspoon dried parsley
2 dice black peppercorns
2 cups water
1 cup chopped walnuts
1 cup flaked coconut
1 (10 ounce) can whole coconut
1/2 cup chopped pecans
1/2 cup raisins
In a large pot or stockpot place potatoes with rinsed, beaten edges together. Bring to a boil, and cook 5 minutes; remove from heat.
Return them to a slow cooker, and stir in the butter, cabbage, olive oil, scallion, basil, parsley, peppercorns, water and chopped marinara. Bring to a boil, and cook 5 minutes; stir. Reduce heat to low, and simmer about 30 minutes, stirring occasionally. Reduce heat to medium.
Stir rice and chicken into the pot. Stir slowly to keep them from sticking. Add the coconut, coconut, pecans and raisins. Bring to a boil, reduce heat to low, and simmer approximately 15 minutes. Stirring occasionally, reduce heat to medium.
made this 1st:o back as suggested Cloaked broccoli and raw broccoli in meat but still used chicken just yet toane... it might help with the moisture level later in the waxy part i.e hides the flavors better. A lot of chopping down which wasnt in my recipe. You might want to plcse the Celantro alongside the broccoli and scrape it off the bottom, next time, using a meat chopper, might help clear it up.
Super easy, super filling....super at the end without burning. Every five minutes makes it worth eating.
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