Kiwi Berry Bacon-Chicken

Defrost 1.5 lbs frozen boneless skinless chicken thighs in microwave; pour liquids into skillet and microwave further on high 2.5 minutes.

Place 6-7 strips bacon in skillet and sprinkle with garlic salt (w/ parsley), black pepper, and winter savory, and add a few splashes of maraschino cherry liquid.  Set heat to 7 (medium high).

Drain one 15 oz can white-and-gold corn into liquid measure and place corn in small saucepan.  Top off liquid measure to 2 cups with chicken stock and add to pan. Add 1/2 lb frozen chopped kale, 1 tsp garlic salt (w/ parsley), and 1 tsp hickory-smoked salt.  Bring to boil on high, stir in 1 cup jasmine rice, drop heat to low, cover, and cook for 15 minutes.

When bacon is looking no longer pink but not quite crisp, cut up and add chicken.  Halve and add 4.4 oz kiwi berries.  Also add a few sprays of lemon olive oil and a few splashes of golden rum.  Cook until you start to get some blackening residue on the bottom, stirring and scraping all the while.  Serve alongside or on top of rice.

The kiwi berries add a nice mild sourness tartness similar to lemon, largely disintegrating into a delicious sauce.  The bacon naturally lends a smokiness to the chicken.

  
   
Kiwi Berry Bacon-Chicken 3