Ease the skin away from the chicken breast and legs with your fingers.
Fry onion in 50g butter for 3 minutes until soft.
Add spring onions and garlic and fry for 3 more minutes.
Stir in nutmeg and breadcrumbs and fry until golden-brown.
Stir in thyme, lime zest, lime juice, 2 tbsp rum, and sugar until dissolved.
Push the cooled bread stuffing under the chicken skin and tuck in the neck skin.
Preheat the oven to 190°C.
Fry plantain in 15g butter for 5 minutes until tender.
Add tomatoes, fry until thickened, and season with salt and pepper.
Fill the chicken cavity with the plantain stuffing.
Smear the chicken with 15g butter and sprinkle with cayenne, salt, and pepper.
Roast in a tin for 90 to 105 minutes until the juices run clear.
Boil water, pumpkin, two thyme sprigs, and salt, then simmer for 10 minutes.
Discard thyme and mash the pumpkin into the liquid.
Stir in rice and ensure liquid covers it by approximately 2cm.
Stir in 15g butter, bring to a boil, then simmer covered for 20 minutes.
Add the final thyme sprig and rest off the heat for 4 minutes.
Transfer cooked chicken to a plate and cover with foil.
Boil stock in the roasting tin, scrape browned bits, simmer, and sieve.
Heat and ignite 4 tbsp rum, then pour the flaming liquid over the chicken.
Carve the chicken and serve with stuffing, pumpkin rice, and gravy.