4 Boneless Skinless Chicken Breasts, trimmed of excess fat and lightly pounded to a relatively even thickness
3 Tbsp. Extra-virgin Olive Oil, divided
4 Garlic Cloves, minced
2 Tbsp. Fresh Rosemary, chopped and divided
1 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1 tsp. Sea Salt, divided
½ tsp. Ground Black Pepper, divided
4 Tbsp. Dark Rum, divided
4 C. (1 lb.) Brussels Sprouts, trimmed and halved (quarter if very large)
1 Large Sweet Potato, peeled and cut into 1/2-inch cubes
1 Medium Red Onion, cut into 3/4-inch pieces
1 Medium Honeycrisp Apple, peeled, cored, and cut into 1-inch pieces (these pieces should be larger than the vegetables)
Instructions:
Preheat the oven to 425°F.
Place the chicken breasts in a large ziptop bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons of Dark Rum. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apple.
Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper and Dark Rum. Toss to evenly coat, then spread into an even layer.
Remove chicken from bag and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through (internal temperature needs to reaches 165°F) about 20 to 25 minutes, or until done. Once the chicken is cooked through, remove from pan and place on a plate to rest. Cover plate with foil to keep chicken warm.
Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 15 minutes. Sprinkle with the remaining one tablespoon fresh rosemary. If desired, add another 2 tablespoons of Dark Rum. Serve warm with the rested chicken.
Combine 3/4 cup sugar, flour, 1/4 cup cocoa powder, baking powder, and salt in a medium bowl. Stir in the milk, butter, vanilla extract, and Dark Rum. Mix well then spread batter into baking pan.
In a small bowl, combine the 1/2 cup sugar, brown sugar, and 1/4 cup cocoa powder.
Sprinkle dry mixture evenly over cake batter.Pour hot water evenly over dry mixture, do not stir.Bake for about 35 minutes.
Remove from oven and scoop into bowls. Serve with ice cream.