| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Caribbean |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Chicken drumsticks |
| 2 |
tb |
Oil |
| 1 |
cn |
Whole tomatoes; (14 1/2-ounce) cut up |
| 1 |
cn |
Diced mild green chilies; (4-ounce) |
| 1 |
tb |
Brown sugar |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
c |
Mango chutney; chopped |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Raisins |
| 1 |
lg |
Banana; peeled and sliced |
| 1 |
|
Ripe mango; peeled, sliced |
INSTRUCTIONS
In large skillet, heat oil to medium-hot. Cook chicken 10 minutes, turning
to brown all sides. Drain off excess drippings, if desired. Add tomatoes
with juice, brown sugar and allspice. Bring to a boil, cover and reduce
heat; cook 20 minutes. Uncover; add chutney, lemon juice and raisins. Cover
and cook 15 minutes, until chicken is fork-tender. Remove chicken to a
serving platter. Skim fat from sauce, if necessary. Add banana and heat.
Spoon some of the sauce over chicken, passing the rest in a sauceboat.
Garnish with mango slices. Yields 4 servings.
This recipe was the grand-prize winner for Rosemarie Berger of North
Carolina in the 1993 National Chicken Cooking Contest.
Posted to recipelu-digest Volume 01 Number 474 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998
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