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Caribbean chicken with baked bananas and Trinidad bakes

Ingredients 10
Servings 4
Time 20 minutes


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


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

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