Seeds of 1 large papaya
1 clove garlic, minced
Zest and juice of 1 lime
Zest and juice of 1 lemon
1/4 cup canned coconut cream, skimmed from the top of the can* (See Cook's Note)
2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced fresh ginger
4 boneless, skinless chicken breasts
1 tablespoon vegetable oil, plus more as needed
1/4 cup Papaya BBQ Sauce, recipe follows
1/4 cup Spiced Cashew Nuts, coarsely chopped, recipe follows
1 tablespoon fresh cilantro leaves, for garnish, optional
1 tablespoon vegetable oil
1 sweet onion, finely diced
3/4 cup sugar
1 Scotch Bonnet pepper, seeded, deveined and quartered
Zest and juice of 2 limes
Zest and juice of 1 lemon
1 cup water
1/2 cup seasoned rice wine vinegar
5 cups large diced papaya
2 teaspoons kosher salt
1 teaspoon butter
1/2 cup unsalted cashews
Pinch ground paprika
Pinch kosher salt
Reserve the rest of the coconut cream for the Coconut Rice recipe, if serving.
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