Mexican chicken

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8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (17)

125.00 ml flour — cake
3.00 ml salt
2.00 ml dried chilli flakes
2.00 kg chicken — pieces
25.00 g butter
25.00 ml oil
1.00 onion — finely chopped
1.00 garlic — cloves, finely chopped
5.00 ml salt
3.00 ml black pepper — freshly ground
2.00 ml cinnamon — ground
1.00 ml cayenne pepper
3.00 ml sugar
410.00 g tinned tomatoes — whole peeled
250.00 ml stock — chicken
1.00 lemon — thinly sliced
440.00 g pineapple — tinned pieces
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Method:

Mix the cake flour, 3 ml salt and chilli flakes and coat the chicken pieces thoroughly with this mixture.
Heat the butter and oil and fry the chicken pieces until golden brown.
Transfer to a shallow ovenproof dish and set aside.
Preheat the oven to 180&degC.
Saut&eacute the onion and garlic in the same pan until soft.
Add 5 ml salt, pepper, cinnamon, cayenne pepper and sugar and saut&eacute for another 2 minutes.
Add the tomatoes, their juice and the stock and bring to the boil.
Simmer for 5 minutes.
Pour the sauce over the chicken.
Push the lemon slices and pineapple pieces among the chicken pieces, cover and bake for 45 minutes.
Remove the lid and bake for another 15 to 20 minutes or until golden brown on top.



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