| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Vegetables |
Caribbean |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 1 |
|
1.2 kg pack Waitrose Fresh Chicken Thighs |
| 3 |
sm |
Bananas |
| 1 |
|
200 ml carto Bart Spices Coconut Cream |
| 5 |
ml |
Bart Guntar Chilli Powder; (1tsp) |
| 2 |
|
Fresh limes and the zest of 1; juice of |
|
|
Salt and freshly ground black pepper |
| 15 |
ml |
Vegetable oil; (1tbsp) |
| 1 |
md |
Onion; finely sliced |
| 1 |
|
Green pepper; deseeded and finely |
|
|
; sliced |
| 30 |
ml |
Dark rum or water; (2tbsp) |
INSTRUCTIONS
Trim the loose skin from the chicken thighs.
Peel and mash the bananas with a fork, adding the coconut cream,
chilli powder, lime juice and zest, salt and pepper.
In a frying pan, heat the oil and fry the onion and pepper until
soft. Add the chicken, skin side down, and fry until golden. Arrange
the chicken and vegetables in a baking dish. Add the rum or water to
the frying pan and stir to combine the juices and any sediment. Pour
the liquid over the meat and add the banana and coconut sauce.
Cover with foil and bake in a preheated oven at 180°C, 350°F, gas
mark 4 for 75 minutes or until thoroughly cooked. Remove the foil for
the last
30 minutes.
Converted by MC_Buster.
NOTES : Tangy chunks of chicken baked in a rich banana, lime and
coconut sauce, best served with rice. Choose bananas that are ripe
but not discoloured.
Converted by MM_Buster v2.0l.
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