Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Finely chopped onion |
| 1 \N | Clove garlic, minced |
| 1 can | (20 oz) crushed pineapple, drained |
| ½ cup | Dark molasses |
| 2 tablespoons | Prepared mustard |
| 2 teaspoons | Grated lemon zest |
| 2 teaspoons | Instant chicken broth grnules |
| 1 teaspoon | Ground ginger |
| 1 teaspoon | Salt |
| 1 dash | Ground red (cayenne) pepper |
| 2 \N | Broiler-fryer chickens (2 1/2 to 3 lbs ea), cut up |
| 4 \N | Bananas |
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 ½-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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