Fruit-glazed chicken

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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