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.
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