| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry, Barry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Jointed roasting chicken |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Powdered Cinnamon |
| 4 1/2 |
tb |
Flour, seasoned with paprika and bay leaf |
|
|
Vegetable oil for shallow frying |
| 2 |
|
Not-quite-ripe bananas |
| 5 |
fl |
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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