Instructions: Using fingers, remove skin from the chicken; pat dry and cut into equal sized pieces. Discard back.

Using zester, remove zest from lime and chop finely; juice lime. In bowl, combine lime, zest, lime juice, ginger, and garlic; add chicken, turning to coat well. Let stand for 30 minutes.

In a large, deep, non-stick skillet, heat 1 T oil over medium-high heat. Add chicken pieces and marinade; cook for ten minuted or until well colored on all sides. Remove chicken from pan; reduce heat to medium and stir in remaining oil and curry powder; cook, stirring often, for three minutes. Stir in onion and honey; continue to cook, stirring occasionally for 3 minutes. Stir in rice and cook for 3 minutes or until rice is slightly browned; stir in water, salt, and raisins.

Nestle chicken into rice. Bring to boil; cover with a tight-fitting lid and reduce heat to low. Simmer for 25 to 30 minutes or until juices run clear when a chicken thigh is pierced. Transfer to heated platter; garnish with green onions. Serve with chutney.

Last Dinner on the Titanic

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