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FRUIT-GLAZED CHICKEN

Category:    Chicken
Yield: 6 servings
 
      1 c  Finely chopped onion                     -grnules
      1    Clove garlic, minced                1 ts Ground ginger
      1 cn (20 oz) crushed pineapple,          1 ts Salt
           -drained                            1 ds Ground red (cayenne) pepper
    1/2 c  Dark molasses                       2    Broiler-fryer chickens (2
      2 tb Prepared mustard                         -1/2 to 3 lbs ea), cut up
      2 ts Grated lemon zest                   4    Bananas
      2 ts Instant chicken broth          
 
  Makes 6 to 8 servings
  
  1.  Saute onion and garlic in butter in large skillet over medium-high heat
  until soft, about 5 minutes.  Stir in remaining ingredients except chicken
  and bananas.  Heat to boiling; reduce heat. Simmer, uncovered, stirring
  occasionally, 10 minutes. Cool to room temperature.
  
  2.  Arrange chicken pieces in single layer in shallow baking pan. Pour
  sauce over chicken.  Refrigerate, covered, 1 hour.
  
  3.  Heat oven to 375 F.  Bake chicken, basting every 10 to 15 minutes with
  sauce, until almost tender, about 1 hour.  Peel bananas; cut into
  1/2-inch-thick diagonal slices; place between chicken pieces. Bast with
  sauce.  Bake 10 minutes.*  Remove chicken and bananas to wam serving
  platter.  Degrease sauce; pour over chicken.
  
  *For a darker glaze, place chicken under broiler 2 to 3 minutes.
  
  Cuisine
 

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