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2 teaspoons allspice, ground
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 onion, large, cut into eighths (about 1/2 pound)
4 scallions, cut into fourths
1 Scotch bonnet chile, seeded
1/2 teaspoon dark rum
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
8 chicken breasts, boneless, skinless
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1st Keep
 DAPHNE
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