Caribbean chicken with baked bananas and Trinidad bakes


Ingredients 10
Servings 4
Time 20 minutes

Ingredients

  • 2
    kg
    chicken
  • salt and milled pepper
  • 10
    ml
    sugar
  • flour for dusting
  • 30
    ml
    sunflower oil
  • 30
    ml
    butter
  • 30
    ml
    lemon juice
  • 30
    ml
    soy sauce
  • 440
    g
    pineapple rings, serving juice
  • 2
    slightly under-ripe bananas, peeled, quartered and brushed with butter
 

Method

1 hour
 
Cut chicken into 8 portions and season with salt and pepper, sprinkle sugar over and dust with flour. Heat oil and butter in a large saucepan or sauté pan and fry chicken portions for a few minutes on both sides, or until browned. Place chicken in a casserole dish. Mix together lemon juice, soy sauce and pineapple juice and pour over chicken. Bake at 160-180 ºC, covered, for 1 hour, or until tender. At the same time, bake banana quarters until golden, turning once. Lift out chicken and place on a serving platter. Heat pineapple rings in pan juices. If sauce looks too thin, reduce slightly by cooking briskly, uncovered, over high heat, then skim off fat. Check seasoning. Spoon over chicken, garnish with pineapple rings and serve with baked bananas and Trinidad bakes (see tips).
 

Read more on: poultry  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.