Chicken with banana and honey

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5 servings
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Poultry

By Food24 November 03 2009
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Ingredients (17)

2.00 bananas
125.00 ml orange juice
15.00 ml lemon juice
125.00 ml honey
30.00 ml sherry — or port
sea salt and freshly ground black pepper
375.00 ml breadcrumbs — fresh
125.00 ml walnuts — finely chopped
sea salt and freshly ground black pepper
60.00 ml sultanas
1.00 ml fresh marjoram
15.00 ml onion — finely grated
1.00 lemon — zest only
60.00 ml butter — melted
2.00 kg chicken — whole
fresh chillies — 573
315.00 ml stock — chicken
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Method:

Mash the bananas and press through a coarse sieve. Add the orange and lemon juice, honey and sherry or port, season with salt and pepper and set aside for about 1 hour.
Preheat the oven to 180 ºC. Combine the breadcrumbs, walnuts, salt and pepper, sultanas, marjoram, onion and lemon rind with the melted butter. Stuff the chicken with the mixture and truss. Pour a little olive oil in the bottom of an oven pan and place the chicken in the pan. Bake for about 35 minutes, remove from the oven and pour off the excess fat. Place the chicken on an oven rack in the oven pan and pour the chicken stock in the bottom of the pan. Spoon a little of the banana mixture over the chicken, return to the oven and bake for another 1 hour and 20 minutes or until the chicken is tender and done. Baste regularly with the banana mixture during the cooking time. Serve with rice and vegetables or a salad.
Serves 4-6.



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