Jamaican Jerk Chicken with Mango Salsa and Creamy Coconut Millet

Ingredients:
For the Jerk Chicken:

• 4 garlic cloves, minced
• 4 green onions (scallions), stemmed and coarsely chopped
• 2 scotch bonnet chili peppers, seeded and stemmed* (substitute habanero or 1/4 tsp cayenne powder)
• 2 Tbsp fresh grated ginger root, substitute 2 tsp ginger powder
• 2 tsp dried thyme
• 2 tsp allspice
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp paprika
• 1/4 tsp cardamom 

Dash of sea salt and ground pepper to taste

• 1 Tbsp honey
• 2 Tbsp malt vinegar
• 1/4 cup olive oil
• 4 skinless, boneless chicken breasts

For the Mango Salsa:

• 1 lovely ripe mango, peeled and cubed
• 1 cup cucumber, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, roughly chopped
• juice of 1 lime

For the Creamy Coconut Millet

• 1 cup hulled millet
• 1 + 1/2 cups water
• 2 Tbsp cold-pressed coconut oil 
• 1/4 cup shaved almonds

Method: 
more: http://www.inspirededibles.ca/2013/04/jamaican-jerk-chicken-with-mango-salsa.html