6 boneless chicken breasts, skin on
Caribbean Dry Rub, recipe follows Caribbean Marinade, recipe follows
Ginger-Coconut Rice, recipe follows
Avocado Cream, recipe follows
6 sprigs fresh coriander

Caribbean Dry Rub:
Thoroughly mix 1/4 cup brown sugar, 1 tablespoon onion salt or sea salt, 1 1/2 teaspoons dried thyme, 1/3 teaspoon ground allspice, 1/3 teaspoon hot chilli powder, 1/3 teaspoon garlic powder, and 1/4 teaspoon ground cloves.

Caribbean Marinade:
Thoroughly mix 1/2 cup fresh lime juice, 1/4 cup fresh orange juice, 1/4 cup honey, 1 1/2 tablespoons finely chopped shallot, and half recipe Caribbean Dry Rub. Whisk in 3/4 cup olive oil.

Ginger Coconut Rice:
Heat the oven to 180 ºC. Thoroughly mix 1 1/2 cups jasmine rice, 1 tablespoon melted butter, 1 tablespoon finely chopped crystallized ginger and 2 teaspoons finely chopped garlic in an ovenproof dish. Heat 1 1/2 cups chicken stock and 1/4 cup coconut milk to boiling. Pour over rice and cover with a lid or a double thickness of alfoil. Place in the oven to bake for 20-30 minutes until rice is tender and liquid is absorbed.

Avocado Cream Puree:
1 diced California Avocado (8 ounces), 1/2 cup sour cream, 1/4 cup fresh lime juice, 1-1/2 tablespoons chopped cilantro, and 2 teaspoons finely chopped lime zest. Yield: 1-1/2 cups.

Avocado-Mango Salsa:
Dice half an avocado and half a fresh mango (or substitute frozen or canned mango) and gently mix with 1 1/2 tablespoons diced red onion, 1 tablespoon chopped fresh coriander, 1 tablespoon fresh orange juice, 1 tablespoon fresh lime juice, and 1 teaspoon finely chopped orange zest.