Caribbean drums

Yield: 1 Servings

Measure Ingredient
8 Chicken drumsticks
2 tablespoons Oil
1 can Whole tomatoes; (14 1/2-ounce) cut up
1 can Diced mild green chilies; (4-ounce)
1 tablespoon Brown sugar
¼ teaspoon Ground allspice
¼ cup Mango chutney; chopped
1 tablespoon Fresh lemon juice
¼ cup Raisins
1 large Banana; peeled and sliced
1 Ripe mango; peeled, sliced

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@...> on Jan 7, 1998

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