Pirate’s chicken with Coconut Milk

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Most pirates did not have a very good diet. It typically consisted of hardtack (cracker) which was there bread since it did not get so moldy but would usually end up being full of weevils. There was no refrigeration during the 17th century. The meat was usually animals they had on board to eat, salted meat (corned beef), jerky or seafood, Many of the pirates had smokehouses on land. In certain areas of the world they would have a meal called Salmagundi which is like a present day chef’s salad.

Usually they would try to have lime, limes or any citrus containing Vitamin C that could last since survey was a problem with the long sails and limited diets.

This recipe I modified from Chicken Chicken Chicken is from the West Indies. I would most likely be a type of food they would prepare on land. Serve this recipe with plain rice.

I found this recipe interesting but not one of my favorites from the book. If you wanted to do d a recipe for a Pirate and West Indies theme party this would be great recipe. It has a mild coconut taste but not strongly spiced and easy. I could see doing just legs for an buffet entree.

Pirate’s chicken with Coconut Milk

Serve 4 to 5

1 package of frozen spinach

3 tablespoons cooking oil

1 tablespoon water

1 small chicken, cut up

1 onion, chopped

1 garlic clove, chopped

1 inch fresh ginger, peeled and grated

1 can chicken stock or 1 ¼ cups

1 can coconut milk

Salt and ground pepper

Heat 1 tablespoon oil in a pan, add the spinach, water, and some slat, Cook over medium high heat, stirring a couple of times. Add a little pepper, Cover and cook 5 minutes.

Season the chicken. Heat the remaining oil in a frying pan. Add onion and sauté until lightly brown, Add the garlic and ginger, sauté for 1 minutes,

Add the chicken pieces and fry until lightly browned all over, Add the spinach and chicken stock and stir. Cover and simmer for 20 minutes.

Pour in the coconut milk and cover and cook until chicken is all completely cooked.