1/4 cup butter, softened
1/2 cup savoy cabbage, cut into 16 wedges
1 1/2 tablespoons olive oil
2 scallions, minced
1 teaspoon dried basil
1 teaspoon dried parsley
2 dice black peppercorns
2 cups water
1 cup chopped walnuts
1 cup flaked coconut
1 (10 ounce) can whole coconut
1/2 cup chopped pecans
1/2 cup raisins
In a large pot or stockpot place potatoes with rinsed, beaten edges together. Bring to a boil, and cook 5 minutes; remove from heat.
Return them to a slow cooker, and stir in the butter, cabbage, olive oil, scallion, basil, parsley, peppercorns, water and chopped marinara. Bring to a boil, and cook 5 minutes; stir. Reduce heat to low, and simmer about 30 minutes, stirring occasionally. Reduce heat to medium.
Stir rice and chicken into the pot. Stir slowly to keep them from sticking. Add the coconut, coconut, pecans and raisins. Bring to a boil, reduce heat to low, and simmer approximately 15 minutes. Stirring occasionally, reduce heat to medium.