Yield: 1 Servings
|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|
|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