Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | 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 \N | 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