| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Barry, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Jointed roasting chicken | |
| 2 | T | Lemon juice |
| 1 | t | Powdered Cinnamon |
| 4 1/2 | T | Flour, seasoned with paprika |
| and bay leaf | ||
| Vegetable oil for shallow | ||
| frying | ||
| 2 | Not-quite-ripe bananas | |
| 5 | Milk or single cream |
INSTRUCTIONS
Put three tablespoons of the seasoned flour on a plate and reserve the rest. Rub the chicken joints with the lemon juice and cinnamon and dip into the three tablespoons of flour so each piece is well coated. Put just one-quarter inch of oil into a large frying pan with a lid and heat the oil until it is just on the point of smoking. Put in the chicken pieces and brown on all sides, then turn the heat down. Cover the pan and cook for 20 minutes, turning once. When the chicken is thoroughly cooked, put it on to a serving dish and keep warm. Slice the bananas, dust them lightly with a little of the remaining seasoned flour and saute quickly in the hot oil. Put them on the dish with the chicken. Make corn fritters (separate recipe), make the gravy. Pour away the oil in the frying pan and add the last tablespoon of seasoned flour to the pan. Cook, stirring, until it is brown, then pour in the milk or cream and stir again to make a smooth gravy. Source: Michael Barry, Yes! Magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 10.8mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g